If you’re looking for an easy, super healthy and tasty recipe, then this Crockpot Quinoa Chicken Primavera is for you! A big thank you to @pinchofyum for sharing this fantastic dish!
INGREDIENTS:
In the crockpot:
• 1 1/2 cups quinoa, uncooked
• 1 lb. boneless skinless chicken breasts
• 4 cups + 3 cups chicken broth
• 4–6 cloves garlic
• salt and pepper, other dried herbs you like.
Before serving:
• 1 tablespoon olive oil
• 1 bunch asparagus, cut into bite-sized pieces
• 6 ounces pesto
• 2 1/2 cups frozen peas
• squeeze of lemon juice
• watercress, fresh parsley, chives, or any other herbs for topping
• Parmesan or Asiago cheese for topping
PREPARATION:
1. Rinse the quinoa. Cut the chicken if you want – you can either cut it into small pieces (it will cook faster) or leave it whole and shred it after cooking.
2. Place the quinoa, chicken, 4 cups broth, garlic, a sprinkle of salt and pepper and seasonings in the crockpot. Cover and cook on low for 3-4 hours.
3. When the quinoa and chicken are done, the mixture should be very thick and sticky. Add the remaining 3 cups broth or water and stir to combine – now the mixture should resemble a creamy risotto or casserole. Stir in the pesto, peas, and lemon juice and cover to heat through. While the peas are heating in the crockpot, heat the oil in a skillet – add the asparagus and sauté for 5-10 minutes, until the asparagus is lightly browned and tender-crisp. Add the asparagus back to the crockpot and stir to combine.
4. Top each serving with fresh herbs, shredded cheese, watercress, olive oil, or anything else you want.
And there you have it! A deliciously great meal prepared in minutes!
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