With them safely back home, I'm looking forward to trying out some new recipes, starting with this one. I nabbed it from the now defunct Everyday Food publication, and made a couple modifications.
Spring Vegetable and Quinoa Salad with Chicken
Serves: 4
Prep Time: 20 minutes
Total Time: 35 minutes
Ingredients:
3 tablespoons unsalted butter
4 scallions, white and green parts separated, and thinly sliced crosswise
2 wide strips lemon zest, plus 1 tablespoon lemon juice
Coarse salt and ground pepper
1 pound asparagus, trimmed and cut into 1/2-inch pieces
1/2 cup frozen peas
1 cup quinoa
Leg and thigh meat from 1 rotisserie chicken, torn into bite-size pieces
2 tablespoons chopped fresh parsley
(Note: I already had chicken in the fridge so I just poached a couple of breasts and shredded those. Also, the prep time accounts for cook time for the quinoa, just follow the instructions on the bag!)
1) In a medium saucepan, melt butter over medium-high. Add scallion whites and cook, stirring constantly, until softened, about 3 minutes.
2) Add lemon zest and 1/2 cup water and season with salt and pepper. Cover pan and bring liquid to a boil, then add asparagus and peas. Return to a boil and stir in cooked quinoa.
3)Add chicken and remove pan from heat; cover and let sit 7 minutes. Add lemon juice and parsley and season with salt and pepper. Fluff quinoa with a fork and serve.
