Quinoa has a ton of protein in it, which makes it a perfect food for vegetarians to rely on. This is served warm, but you could just as easily eat the leftovers cold as well. If you don't like olives you could swap them out for mushrooms. If you use the mushrooms instead just slice them and saute them with the asparagus.
Ingredients:
1/4 cup + 2 tablespoons quinoa, rinsed
3/4 cup veggie stock
1/2 cup asparagus slices
1 tablespoon oil
3 sun-dried tomato halves, soaked in hot water
5-6 black olives, sliced
1/4 cup parmesan cheese
1/4 teaspoon garlic powder
black pepper
salt
Directions:
Combine quinoa and water and cook according to package directions. While this is cooking, saute asparagus in oil over medium-low heat for about 5-6 minutes or until tender. Season asparagus with salt. Remove tomatoes from the hot water and slice in small pieces. When quinoa is finished, add parmesan cheese, garlic powder, and all of your vegetables. Season with salt and pepper.
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