Slow Cooker Chicken and Quinoa with Spring Vegetables

Total Time: 3 hrs. 56 min.
Prep Time: 20 min.
Cooking Time: 3 hrs. 36 min.
Yield: 8 servings, about 1 cup each

Ingredients:
1½ cups dry quinoa
1 lb. raw chicken breast, boneless, skinless, cut into 1-inch cubes
7 cups low-sodium organic chicken broth, divided use
4 cloves garlic, finely chopped
1 tsp. dried basil (or chives or parsley)
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
6 tsp. prepared pesto sauce
3 cups fresh or frozen peas
1 Tbsp. fresh lemon juice
2 tsp. olive oil
2 cups shredded (or grated) carrots
1 bunch asparagus, cut into bite-sized pieces (about 2 cups)
½ cup grated Parmesan cheese

Preparation:
1. Place quinoa, chicken, 4 cups broth, garlic, and basil in a 3-quart slow cooker. Season with salt and pepper if desired. Mix well and cover; cook on low for 3 to 3½ hours, or until chicken is not pink and quinoa is tender. The mixture will be very thick and sticky.
2. Remove lid. Add remaining 3 cups broth, 1 cup at a time, until mixture resembles the consistency of risotto. You may not need to add all of the broth.
3. Add pesto sauce, peas, and lemon juice; mix well and cover. Set aside.
4. Heat oil in medium nonstick skillet over medium-high heat.
5. Add carrots; cook, stirring frequently, for 2 to 3 minutes, or until carrots are tender-crisp.
6. Add asparagus; cook, stirring frequently, for 2 to 3 minutes, or until asparagus is tender-crisp.
7. Fold carrot mixture into quinoa mixture; mix well.
8. Top each serving with 1 Tbsp. cheese.

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