Quinoa Risotto with Carrots and Asparagus

Quinoa Risotto with Carrots and Asparagus is a new way to use quinoa for this healthy spring dish!

1 1/2 lbs. boneless skinless chicken breasts

2 cups quinoa, rinsed

4 cups low-sodium chicken broth

2 cloves garlic, minced

3 large carrots, sliced into rounds

kosher salt

freshly ground black pepper

1 bunch asparagus, trimmed and quartered

2 cups peas, frozen or canned

In a slow cooker, combine chicken, quinoa, 2 cups chicken broth, garlic and carrots. Season generously with salt and pepper.

Cook on high 4 hours, until chicken is easy to shred. Shred chicken, add asparagus and peas to slow cooker and cook until tender, 30 minutes more.

Pour remaining chicken broth and stir until creamy. Serve.

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