Chicken quinoa “risotto” with asparagus and peas

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Eating and preparing clean and healthy meals does not have to be boring. You can still eat your favorite meals without loosing the taste by substituting some ingredients in the recipes. In this recipe I used quinoa instead of risotto rice. Quinoa makes this recipe more nutritious. Also this recipe is dairy and gluten free (use gluten free stock cubes). Instead of white wine I used lemon juice which gives it a lovely, fresh and strong lemony taste. In this link you can find one of my older recipes Roasted Red Pepper Risotto with Prawn If you are not dairy intolerant give it a try, it is really tasty and used to be my favorite dish 🙂

Serves 2 people


  • 1/2 cup quinoa, uncooked and rinsed
  • 2 shallots, chopped
  • 2 cloves of garlic, minced
  • 2 chicken fillets, sliced in to smaller pieces
  • 200 g asparagus, cut in to 3/4 long pieces
  • 1/2 cup frozen peas
  • 1 cup stock (made from low sodium organic vegetable or chicken stock cubes and cup of water)
  • lemon juice from one lemon
  • coconut oil for frying
  • pepper
  • salt
  • cayenne pepper (optional)
  • fresh coriander, chopped
  • goat cheese, grated (I used zamora curado raw milk goat cheese)


  1. Heat coconut oil in a pan, add shallots, chicken and fry about 4 minutes till onion becomes softer.
  2. Add quinoa, mix and pour in the stock.
  3. Cook about 10 minutes and then add lemon juice and asparagus.
  4. Cook till chicken, quinoa and asparagus are ready and then add frozen peas, it should take about 25 min. Cook till peas are defrosted and cooked.
  5. Remove the pan from heat and mix in chopped coriander and cheese.
  6. Serve and enjoy 🙂


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