Spring Recipe: Asparagus and Quinoa

I love the spring! The weather, the birds, the new babies- it’s clearly time for growth and renewal. Along with a group of take-charge-of-your-health types, I am taking part in the 21 Day Purification Program and feeling great on day 5.  My diet consists of mostly veggies, fruit and seeds, so I’ve been on the hunt for great recipes. I remembered this recipe from years ago that was passed along from a friend. It was in this story from NPR on the super powers of quinoa: Quinoa: A Sacred, Super Crop. Packed with protein and greens, it is so DELICIOUS!!

Garlic-Toasted Quinoa with Vegetables 

Garlice-toasted quinoa with vegetablesMakes 2 generous servings

1 cup quinoa, rinsed

4 cloves garlic, diced

5 tablespoons olive oil

2 cups vegetable broth or water

1 bay leaf

1 bunch spinach or baby chard, rinsed and chopped

1 bunch asparagus, washed and chopped, with woody ends removed

10 shiitake mushrooms, sliced

1/4 cup slivered almonds

1 tablespoon soy sauce

Saute garlic in 2 tablespoons oil in a large pot over high heat for 2 minutes or until tender. Add quinoa and another tablespoon of oil to coat the quinoa.

Reduce heat to medium and toast, stirring constantly, until the quinoa turns brown (about 10 minutes).

Add the broth or water and bay leaf, and bring to a boil. Reduce heat, cover and simmer for 15 minutes (until liquid is absorbed).

While the quinoa is cooking, saute the mushrooms in remaining 2 tablespoons of oil until soft. Add asparagus and cook until just tender. Add the greens and cook until wilted. Remove bay leaf and add the mushroom and greens to the quinoa. Add the almonds, and stir well to combine. Season with the soy sauce.

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