Follow these steps for perfect results
extra-virgin olive oil
to taste
quinoa
rinsed
chicken broth
fresh asparagus
cut into 1-inch pieces
cooked chicken
chopped
grape tomatoes
quartered
fresh basil
finely chopped
Parmesan cheese
grated
garlic
minced
extra-virgin olive oil
salt
ground black pepper
red pepper flakes
Heat 1 teaspoon olive oil in a saucepan over medium heat.
Cook and stir quinoa until slightly toasted and water has evaporated, about 2-3 minutes.
Add chicken broth and bring to a boil for 5 minutes.
Cover saucepan, reduce heat to low, and simmer until quinoa is tender and has absorbed the broth, about 15 minutes.
Remove saucepan from heat and let sit for 5 minutes.
Fluff with a fork.
Mix quinoa, asparagus, chicken, tomatoes, basil, Parmesan cheese, and garlic together in a bowl.
Drizzle 1/4 cup olive oil over salad.
Season with salt, pepper, and red pepper flakes.
Stir until evenly coated.
Expert advice for the best results
Add lemon juice for extra flavor.
Chill the salad before serving.
Everything you need to know before you start
15 minutes
Can be made a day ahead
Serve in a bowl or on a plate, garnished with fresh basil.
Serve chilled as a main course or side dish.
Crisp and refreshing
Discover the story behind this recipe
Healthy eating
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