Red Pepper & Asparagus Quinoa

by Experience Momentum Nutrition

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  • 1 cup uncooked quinoa 
  • 2 cups low-sodium chicken or vegetable broth 
  • 1 bunch chopped asparagus (about 1 pound) 
  • 1 Tablespoon olive oil 
  • 2 garlic cloves, minced 
  • ½ cup diced roasted red peppers 
  • Salt and pepper, to taste 
  • 4 grilled chicken breast 


  • Place 1 cup quinoa and 2 cups broth in medium pot. Bring to a boil, then lower temperature and simmer until cooked (approximately 15-20 minutes). Set aside. 
  • Meanwhile, add the olive oil, asparagus, and garlic to a medium pan. Sauté until crisp yet tender. Stir in the cooked quinoa and roasted red peppers. Heat through. Add salt and pepper, to taste.  
  • Serve with grilled chicken breast. 

RD Tip: Excellent paired with a delicious green salad!

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