Slow-Cooker Quinoa Risotto with Carrots and Asparagus

We're using quinoa in a undivided new way with this slow-cooker risotto-style direction.
Slow-Cooker Quinoa Risotto with Carrots and Asparagus - food-drink-recipes.com


INGREDIENTS:


  • 1 1/2 lb. boneless skinless chicken breasts
  • 1 c. quinoa, rinsed
  • 2 c. low-sodium chicken broth, divided
  • 2 cloves garlic, minced
  • 3 large carrots, sliced into rounds
  • kosher salt
  • Freshly ground black pepper
  • 1 bunch asparagus, trimmed and quartered
  • 2 c. peas, frozen or canned



DIRECTIONS:


  1. In a slow-cooker, add poulet, quinoa, 1 1/2 cups volaille broth, flavoring and carrots. Weaken generously with saltiness and bush.
  2. Navigator on high 4 hours, until fowl is easily shreddable. Tatter poulet, then add asparagus and peas to slow-cooker and prepare until tender, 30 transactions writer.
  3. Rain over remaining 1/2 cup poulet broth and move until creamy.


0 Response to "Slow-Cooker Quinoa Risotto with Carrots and Asparagus"

Post a Comment