Asparagus Laced Quinoa Pilaf

Created by Marni Wasserman of MarniWasserman.com

Marni_Quinoawithbroccoliasparagus 2

Quinoa being super high in protein, iron and calcium is an excellent base to a meal. This is one of my favourite savoury versions of quinoa with warm veggies and savoury herbs. Make it a full meal by adding some beans or tofu on top or enjoy as a side dish.

Ingredients:

1 3⁄4 cups water
1 tablespoon extra virgin olive oil
1 small yellow onion, small dice
2 clove garlic, minced
1⁄2 teaspoon salt
1 cup steamed asparagus, chopped
1 sprig of fresh or 1⁄4 teaspoon dried thyme
1 cup red quinoa, rinsed and drained
1⁄2 cup toasted pinenuts
Add olive oil and sea salt to taste at the end.

Directions:

1. Dry toast* quinoa in a pot (2-3 mins).

2. Add 2 cups of water and 1⁄4 tsp dried thyme and salt to quinoa and bring to a boil in medium saucepan with lid.

3. Reduce heat and simmer 15-20 minutes or until quinoa is tender.

4. Heat olive oil on medium heat.

5. Add onion and sauté until golden.

6. Add garlic and salt and sauté for another 30 seconds.

7. Add blanched asparagus and sauté for another minute.

8. Combine cooked quinoa with asparagus and onion mixture add pine nuts.

9. Serve hot. May be served as an entrée or side grain dish.

* Dry toast: Place the quinoa in a pot after it has been drained (no water added), heat on medium heat until all the water has evaporated and quinoa gives off a light nutty scent.

Enjoy!

Marni Wasserman is a Culinary Nutritionist and Health Strategist who uses passion and experience to educate individuals on how to adopt a realistic, plant-based diet that is both simple and delicious. She is dedicated to providing individuals with balanced lifestyle choices through organic, fresh, whole and natural plant-based foods. For more, visit MarniWasserman.com

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