Quinoa Primavera

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 cup thinly sliced baby spinach leaves
• 1 cup shredded cooked chicken
• 1 cup fresh peas or frozen petite peas, thawed
• 2 cloves garlic, finely chopped
• 1/2 cup finely chopped red onion
• Sea salt and freshly ground pepper to taste
• 2 cups water
• 1/2 pound (about 1/2 bunch) asparagus, woody ends snapped off and discarded, spears cut into 1-inch pieces
• 1 cup quinoa

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