Posted by: njbrown | January 25, 2012

Toasted Quinoa and Asparagus


Toasted Quinoa and Asparagus

Recipes come from all sorts of places, and this came from the free newspaper in the Toronto subway system.  A young friend who commutes by train and subway to work saw it, and brought it to me, knowing that I always appreciate a good recipe, and especially ones that I can serve to my vegan daughter.  I think it is a very enjoyable, guilt-free dish after all of the culinary excesses of the holiday season.

Toasted Quinoa and Asparagus

(Adapted from a recipe in t.o.night newspaper)

Serves 6

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 4 green onions, chopped
  • 3 cloves garlic, minced
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 cup chopped fresh asparagus
  • 1 small orange bell pepper, chopped
  • ¼ cup fresh basil, chopped
  • Salt and pepper

Directions:

  1. In large, deep non-stick skillet, heat oil over medium heat and cook onions and garlic for 3 minutes or until softened and fragrant.
  2. Add quinoa and toast, stirring for about 3 minutes or until fragrant and beginning to pop.
  3. Add vegetable broth and bring to boil.  Cover and reduce heat to low, simmer for 15 minutes.
  4. Stir in asparagus and pepper; cover and cook for about 10 minutes, or until liquid is absorbed.
  5. Remove from heat and let stand for 5 minutes.
  6. Using a fork, fluff quinoa and place in a large bowl.
  7. Let cool slightly and stir in basil.
  8. Season to taste with salt and pepper.
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