Quinoa with Chicken, Asparagus and Red Peppers Recipe

Stir quinoa and chicken broth together in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until the quinoa has absorbed the chicken broth about 15 minutes.

Heat vegetable oil in a large skillet over medium heat and cook and stir the chicken breast pieces in the hot oil until no longer pink inside about 5 minutes. Stir asparagus and red bell pepper into the skillet and cook and stir until barely tender about 3 more minutes.

Lightly mix cooked quinoa into the chicken and vegetables until thoroughly combined heat for 1 to 2 minutes and serve.