Crockpot Quinoa Chicken Primavera

"Rinse the quinoa. Cut the chicken if you want - you can either cut it into small pieces (it will cook faster) or leave it whole and shred it after cooking. Place the quinoa, chicken, 4 cups broth, garlic, and a sprinkle of salt and pepper and seasonings in the crockpot. Cover and cook on low for 3-4 hours. 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 (see notes) - now the mixture should resemble a creamy risotto or casserole. 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 broccoli and sauté for 5-10 minutes, until the asparagus is lightly browned and tender-crisp. Add the asparagus back to the crockpot and stir to combine."

"1 1/2 cups quinoa, uncooked 1 lb. boneless skinless chicken breasts 4 cups + 3 cups chicken broth (SEE NOTES) 4-6 cloves garlic, minced salt and pepper, other dried herbs you like (I tossed in 1/2 teaspoon each dried parsley, thyme, and basil) 1 tablespoon olive oil 1 bunch asparagus, cut into bite sized pieces 1 small head of broccoli, cut into small pieces 6 ounces pesto 2 1/2 cups frozen peas squeeze of lemon juice"

Quinoa and chicken cook together in a crockpot on low for 3–4 hours with garlic, broth, salt, pepper, and dried herbs until thick and sticky. Additional broth or water is stirred in to create a creamy, risotto-like texture before stirring in pesto, peas, and lemon juice. Asparagus and broccoli are sautéed until lightly browned and tender-crisp, then folded into the crockpot mixture. The dish is finished with fresh herbs, a squeeze of lemon, olive oil, and grated Parmesan or Asiago. The recipe yields eight servings and can be varied with bacon or different herbs to taste.

Read at Alternative Medicine Magazine