Heavenly Quinoa With Asparagus (Gluten-Free and Vegan)
photo by RSTmom
- Ready In:
- 40mins
- Ingredients:
- 13
- Yields:
-
4 6 cups
- Serves:
- 4
ingredients
- 354.88 ml quinoa
- 709.77 ml vegetable broth or 709.77 ml water
- 6 garlic cloves, diced
- 1 onion, diced any size
- 7.39 ml olive oil
- 1 red pepper, diced
- 1 bunch asparagus
- paprika
- turmeric
- basil
- red pepper flakes
- salt
- spinach, if desired
directions
- Saute 3 cloves of garlic with onion in olive oil in small deep pan until fragrant.
- Add red bell pepper and red pepper flakes briefly.
- Add quinoa and cover with broth.
- Add lots of paprika and turmeric, to taste, with a big pinch of dried basil and salt.
- Cover and let simmer ~ 25 minutes.
- While quinoa cooks, rinse asparagus and break off the woody ends where they snap naturally.
- In separate frying pan, heat oil and begin to saute asparagus.
- About a minute before asparagus reaches desired doneness, add remaining garlic, finishing with it mostly raw (Flash-heat spinach here).
- Serve asparagus cut on top of quinoa and enjoy!
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