Saturday, August 12, 2017

Quinoa Risotto with Carrots and Asparagus

With the abundance of fresh vegetables still around, this is a great way to use some of them.

Quinoa Risotto with Carrots and Asparagus

1) 1 1/2 pounds boneless and skinless chicken breasts                              
2) 1 cup of quinoa, rinsed
3) 2 cups of low sodium chicken broth (divided)
4) 2 cloves of garlic, minced
5) 3 large carrots, sliced into rounds
6) salt and pepper
7) 1 bunch of asparagus, trimmed and quartered
8) 2 cups of frozen peas

1) Place chicken, quinoa, 1 1/2 cups of chicken broth, garlic and carrots into crock pot and cover
2) Season with salt and pepper
3) Cook on low for 6 hours or until chicken is easily shreddable
4) Shred chicken, add aspatagus and peas and cook 30 minutes more on high
5) Pour remaining 1/2 cup of chicken broth into crock pot and stir until creamy
6) Enjoy!

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