Quinoa Chicken Primavera

Kali here. This recipe is creamy and delicious. Healthy and easy. Highly recommend. This taste more like risotto than it does quinoa. I usually don't like quinoa. This is a game changer, though.

THROW IN THE CROCKPOT:

• 1 1/2 cups quinoa, uncooked
• 1 lb. boneless skinless chicken breasts
• 4 cups low sodium chicken broth
• 4–6 cloves chopped garlic
• At least 1/2 tsp. each: salt, pepper, dried parsley, thyme, and basil (or other spices of choice)

BEFORE SERVING, YOU WILL NEED:

• 3 more cups low sodium chicken broth (or water; more/less to get desired consistency)
• 1 T olive oil
• 1 bunch asparagus, cut into bite sized pieces
• 6 oz pesto 
• 2 1/2 cups frozen peas (I used a bag of frozen peas / carrots mixed)
• Squeeze of lemon juice
• Chives, or other herbs for garnish
• Parmesan, or other cheese for garnish

INSTRUCTIONS

1. Rinse the quinoa. Cut the chicken if you want - I left it whole and shredded later.
2. Place the quinoa, chicken, 4 cups broth, garlic, 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 (use less/more broth/water for desired consistency). The mixture should resemble a creamy risotto. 
4. 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 until the asparagus is lightly browned. Add the asparagus to the crockpot and stir to combine.
5. Top each serving with fresh herbs, shredded cheese, watercress, olive oil, or anything else. I used parmesan flakes and chives, myself. Yumm!