Quinoa Primavera

Whenever I roast a whole chicken, I often make this Whole Foods recipe a few days later with the leftover shredded meat.

Quinoa Primavera with Chicken, Peas and Asparagus
1 cup quinoa (often in bulk bins)
2 cups water
1 Tbsp. extra virgin olive oil
1/2 cup finely chopped red or sweet onion
1/2 lb. (about 1/2 bunch) asparagus, cut into 1-inch pieces
2 cloves garlic, finely chopped
1 cup frozen peas
1 cup shredded cooked chicken
1 cup thinly sliced baby spinach leaves
Sea salt and freshly ground pepper to taste

Rinse quinoa under cold running water and drain. Combine water and quinoa in a medium saucepan and bring to a boil. Reduce heat to a simmer, cover and cook until quinoa is tender and all the water is absorbed, 15 to 20 minutes.

Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and asparagus. Cook, stirring often, until asparagus is tender and bright green, 5 to 7 minutes. Add garlic and peas and continue cooking for another minute. Stir in chicken and cooked quinoa. Add the spinach and stir until it wilts, 3 to 5 minutes. Season with salt and pepper and serve immediately. Especially yummy topped with grated Parmesan.