I adapted this recipe from Pinch of Yum’s crockpot recipe.  If you haven’t checked out this blog, I highly recommend it.  I use it for ideas and inspiration all the time!

 This recipe is definitely one of my favorites on the site and I wanted to share it with all of you.  I don’t have a crockpot at home so I quickly adapted this meal for a stovetop pot and/or dutch oven.

 Primavera means, “spring” in Italian and this dish certain celebrates the seasonal vegetables that are so fresh and flavorful, now that it's officially spring!   


Chicken and Quinoa Primavera


1 ½ Cups Quinoa

4 Cups Chicken Broth

1 lb Boneless Skinless Chicken Breast cut into bite sized pieces

2 Cups Frozen peas

1 Bunch Asparagus

½ Lemon

2 tbsp Pesto (store bough or make your own)

Fresh Herbs (Chives, Parsley, Basil)

Salt and Pepper to taste


  1. Preheat the oven to 450 degrees
  2. Cut the asparagus into bite-sized pieces
  3. On a baking sheet, drizzle the asparagus with olive oil, salt, pepper and lemon zest/juice
  4. Bake the asparagus for approximately 20 mintues (while quinoa and chicken are cooking)
  5. In a large pot or dutch oven, combine the quinoa, broth, chicken, salt and pepper
  6. Cook for 30 minutes or until the quinoa is light and fluffy and almost fully absorbed the broth.  It will be a creamy consistency.
  7. Add the asparagus, peas, pesto and fresh herbs.  Cook for another 10 minutes