Quinoa Primavera with Turkey, Peas, and Asparagus

Quinoa Primavera with Turkey, Peas, and Asparagus

2 cup quinoa
4 cups water
1 tablespoon extra virgin olive oil
1 finely chopped onion
1 pound asparagus, woody ends snapped off and discarded, spears cut into 1-inch pieces
4 cloves garlic, finely chopped
2 cup fresh peas or frozen petite peas, thawed
2 cup shredded cooked turkey breast
2 cup thinly sliced baby spinach leaves
sea salt, to taste
freshly ground pepper, to taste
tamari, to taste

Rinse quinoa under cold running water and drain. Combine water and quinoa in a medium saucepan and bring to a boil. Reduce heat to a simmer, cover and cook until quinoa is tender and all the water is absorbed, 20 minutes.

Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and asparagus. Cook, stirring often, until asparagus is tender and bright green, 5 to 7 minutes. Add garlic and peas and continue cooking for another minute. Stir in turkey and cooked quinoa. Add the spinach and stir until it wilts, 3 to 5 minutes. Season with salt and pepper and tamari and serve immediately.