Lemony Chicken Quinoa

This recipe was inspired by a dish done by Martha Stewart. It is quite a crowd-pleaser and very easy to make.  The olive oil and lemon juice amounts are simply recommendations but please feel free to adjust for your liking. I personally like things to have more lemon and olive oil for flavor, but play around with it and have fun! 


  • 3 TB olive oil, plus more for serving
  • 4 scallions, sliced
  • 1 cup quinoa 
  • 1 boneless, skinless chicken breast, halved
  • 1 tsp finely grated lemon zest
  • 1 TB lemon juice
  • 1 pound asparagus, cut into pieces
  • 1 + 1/3 cups water
  • 1/2 cup fresh or frozen peas
  • 2 TB chopped fresh flat-leaf parsley leaves
  • Salt and pepper


  1. In a medium saucepan, heat oil over medium-high. Add scallion whites; cook, stirring constantly, until softened, about 3 minutes.
  2. Add quinoa, chicken, lemon zest, and water; bring to a boil, reduce to a simmer, cover, and cook 11 minutes.
  3. Add asparagus and peas, cover, and cook until liquid is absorbed and vegetables are tender, 4 to 5 minutes more.
  4. Remove from heat and allow to cool for a bit before shredding the chicken and mixing the ingredients. Add lemon juice, parsley, scallion greens, olive oil, salt, and pepper.