I threw this recipe together based off a pasta salad I liked. I wanted something with quinoa to make it a little healthier. Very delicious!

Mendy

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Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
5 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 teaspoon olive oil in a saucepan over medium heat; cook and stir quinoa until slightly toasted and water has evaporated from quinoa, 2 to 3 minutes. Add chicken broth and bring to a boil for 5 minutes. Cover saucepan, reduce heat to low, and simmer until quinoa is tender and has absorbed the broth, about 15 minutes. Remove saucepan from heat and let sit for 5 minutes; fluff with a fork.

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  • Mix quinoa, asparagus, chicken, tomatoes, basil, Parmesan cheese, and garlic together in a bowl. Drizzle 1/4 cup olive oil over salad and season with salt, pepper, and red pepper flakes; stir until evenly coated.

Cook's Note:

Vegetable broth can be substituted for the chicken broth.

Nutrition Facts

313 calories; protein 19.4g 39% DV; carbohydrates 22g 7% DV; fat 16.5g 25% DV; cholesterol 37.9mg 13% DV; sodium 473.1mg 19% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/09/2020
Thank you for this recipe. It all comes together to be so tasty! I don't even miss the pasta! Great recipe! Read More
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/25/2017
I blanched the asparagus first and it really made it tasty. Read More
Rating: 5 stars
10/22/2019
This was delicious. Blanching the asparagus from the other reviews was a great idea. Read More
Rating: 5 stars
06/09/2020
Thank you for this recipe. It all comes together to be so tasty! I don't even miss the pasta! Great recipe! Read More
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