Quinoa Primavera With Chicken Spring Peas And Asparagus Recipes

PASTA PRIMAVERA WITH PEAS, ASPARAGUS AND KALE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; add the peas, asparagus and kale to the pot during the last 3 minutes of cooking and stir occasionally. Reserve 1/2 cup cooking water, then drain the pasta and vegetables.
• Meanwhile, combine the olive oil, all but 2 tablespoons chives, the lemon zest and juice, 1 teaspoon salt and a few grinds of pepper in a blender. Add 3 tablespoons cold water and pulse until smooth, scraping down the inside of the blender. Transfer to a large bowl. Stir in the tarragon and drizzle with olive oil.
• Add the pasta and vegetables to the chive puree along with 1/4 cup of the reserved cooking water and half of the cheese; season with salt and pepper. Toss well to coat, adding more cooking water to loosen, if necessary. Serve topped with the remaining cheese and chives.

QUINOA BOWL WITH ARTICHOKES, SPRING ONIONS AND PEAS

Steps:

• Heat oven to 425 degrees. Line a sheet pan with parchment.
• Fill a bowl with water and add the juice from one of the lemon halves. Trim the artichokes. Then, if using medium artichokes, cut into quarters; if using large ones, cut into sixths or eighths. As you work, rub the cut artichokes with remaining lemon half and place them in the water. When all artichokes are cut, drain and pat dry with paper towels. Place on sheet pan.
• Trim away the dark green part of the onion stems and the hairy root ends, and cut onions in half. Place on sheet pan.
• Toss artichokes and onions with the olive oil and salt and pepper to taste. Take care to coat all of the cut surfaces of the artichokes with olive oil. Place in oven and roast for 20 to 30 minutes (depending on the size of the pieces), turning vegetables with tongs every 10 minutes, until tender and lightly browned. The edges of the artichoke leaves will be charred. Transfer to a bowl.
• Meanwhile, steam or boil peas in salted water for 5 minutes; drain. Transfer to the bowl with onions and artichokes. Add half the chopped fresh herbs and toss together.
• In a mortar and pestle, mash garlic to a paste with a pinch of salt. Stir into yogurt.
• To serve, divide quinoa among four bowls and top with artichokes, onions and peas. Spoon yogurt over vegetables and sprinkle with remaining herbs. Douse with a little lemon juice and drizzle on a little oil if desired. Garnish with dukkah or about 2 teaspoons preserved lemon, or both.

PASTA PRIMAVERA WITH ASPARAGUS AND PEAS

Steps:

• Bring a large pot of heavily salted water to a boil over medium-high heat.
• While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
• Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
• Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.

QUINOA PRIMAVERA WITH CHICKEN, SPRING PEAS AND ASPARAGUS

Steps:

• 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.

QUINOA PRIMAVERA WITH CHICKEN, SPRING PEAS AND ASPARAGUS

Steps:

• 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.

CHICKEN WITH PEAS & QUINOA

Steps:

• Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet, cover and keep warm.
• Add the paprika and quinoa to the skillet and stir to coat. Stir in the broth and sauce and heat to a boil. Reduce the heat to medium. Cover and cook for 15 minutes or until the quinoa is tender. Stir in the peas. Return the chicken to the skillet. Cook until the chicken is cooked through.

PASTA PRIMAVERA WITH CHICKEN AND ASPARAGUS

Steps:

• Bring 2 quarts of water to a boil in a stock pot.
• Add asparagus; cook 3 minutes. Remove with a slotted spoon.
• Add pasta to boiling water; cook according to package directions, omitting salt and fat. Drain.
• Cut the chicken crosswise into 1/4 inch wide strips.
• Heat oil in large nonstick skillet over medium-high heat.
• Add chicken; saute 5 minutes.
• Add asparagus, peas, salt, pepper, and garlic; saute 2 minutes.
• Stir in wine, scraping pan to loosen browned bits.
• Stir in cream and juice; cook 1 minute.
• Add pasta and cheese; stir well to coat.
• Remove from heat; stir in basil, green onions, and parsley.

ASPARAGUS PASTA PRIMAVERA

Steps:

• In a large skillet, melt butter with oil over medium heat. Add garlic; cook and stir for 3 minutes. Stir in the asparagus. Cover and cook for 1 minute. Add the mushrooms, ham, basil, oregano and rosemary. Cover and cook for 5 minutes or until asparagus is crisp-tender, stirring occasionally., Stir in the tomatoes, salt and pepper. Cook 3 minutes longer or until heated through. , Meanwhile, cook linguine according to package directions; drain and place in a large bowl. Add asparagus mixture and toss. Sprinkle with Parmesan cheese.

COUSCOUS PRIMAVERA

Steps:

• Combine couscous, green onion, jalapeno, olive oil, cumin, cayenne pepper, and black pepper in a large bowl; stir until olive oil is completely incorporated.
• Bring vegetable stock, asparagus, and peas to a boil in a saucepan over high heat.
• Pour stock, asparagus, and peas over couscous mixture; shake bowl to settle couscous into liquid. Cover and let stand for 10 minutes. Fluff with a fork, then stir in mint and season with salt and pepper to taste.