This Roasted Red Pepper and Asparagus Quinoa is an excellent choice when you want a healthier meal. Nutritious dinners help you feel energized and maintain a healthy weight.
I finally feel grown up — and not because of marriage, kids, or a few more wrinkles. It’s because I’m enjoying simple, wholesome food choices.
My husband has started preparing healthier lunches when he comes home from work. He bought a bag of asparagus, and I initially complained — as a child I hated those green stalks. But he grilled them with olive oil and sea salt, and I had to admit I was wrong. I love asparagus now — so much that I’d gladly fill a plate with it!
Maybe my adult taste buds have matured. I’m still wary of brussels sprouts, but who knows — I might enjoy those someday, too.
Another ingredient we’ve embraced is quinoa. Have you tried this superfood? It cooks like rice but packs more protein and essential amino acids, making it a great base for healthy meals.
My husband made this quinoa dish for lunch one day and it was so good I snapped a few photos and wanted to share the simple recipe. It’s straightforward and versatile.
Cook quinoa according to package directions and set aside. Sauté asparagus in olive oil with minced garlic until crisp-tender, then add diced roasted red peppers. Stir in the cooked quinoa, heat through, season with salt and pepper, and top with grilled chicken for a satisfying meal. That’s it — quick, healthy, and delicious.
This dish is easy and flavorful. It makes healthy eating feel enjoyable — though I still indulge in a little sweet treat now and then to stay balanced.
If you tried this recipe and enjoyed it, please leave a 5-star rating and a comment below.
Recipe
Roasted Red Pepper and Asparagus Quinoa
4 servings
20 minutes
15 minutes
35 minutes
Asparagus and roasted red pepper lend bright, savory flavor to quinoa and grilled chicken, creating a simple, healthy dinner.
Ingredients
- 1 cup uncooked quinoa*
- 1 ½ cups chopped asparagus (about 24 stalks)
- 1 Tablespoon olive oil
- 2 teaspoons minced garlic
- ½ cup diced roasted red peppers
- Salt and pepper, to taste
- 4 grilled chicken breasts
Instructions
- Cook the quinoa according to package directions. Cover and set aside.
- Heat olive oil in a saucepan, add asparagus and garlic, and sauté until crisp-tender.
- Stir in cooked quinoa and diced roasted red peppers. Heat through.
- Season with salt and pepper. Top with grilled chicken and serve. Makes 4 servings.
Notes
*For a lower-carb option, substitute cauliflower rice for the quinoa.
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 497
Total Fat: 13g
Saturated Fat: 3g
Trans Fat: 0g
Unsaturated Fat: 9g
Cholesterol: 204mg
Sodium: 499mg
Carbohydrates: 32g
Fiber: 5g
Sugar: 2g
Protein: 65g
Did you make this recipe?
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Other healthy recipes to enjoy:
Lean Mean Veggie Soup
Roasted Red Pepper and Garlic Hummus
Chipotle BBQ Chicken Sandwiches