Finely chop parsley, cut scallions on diagonal (separate white and green parts), cut asparagus in 1 inch sections, rinse quinoa 3 times

Heat oil in pan, add white scallions and tenderize

Add quinoa and toast lightly

Season chicken and pace on top of quinoa

Add 1 1/3 cups water to pot, bring to boil, then cover and simmer for 11 minutes

Add asparagus, peas, lemon zest. Cover and cook 4 minutes

Remove put from heat, but let set for 10 minutes

Cut up chicken, add back to pot, add herbs, 1 tablespoon lemon juice and green parts of scallions. Drizzle with olive oil. Toss all