Quinoa and Asparagus

A new twist on an old Betty Crocker recipe. A great low-fat side dish.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 2  tablespoons butter
• 1  medium onion, chopped (1/2 cup)
• 1  medium carrot, chopped (1/2 cup)
• 1 (5 5/8ounce) box quinoa, Seeds of Change tomato basil blend, 5 . 6 oz
• 8  ounces asparagus, cut into 1-inch pieces (8 to 10 stalks)
• 2  tablespoons parmesan-romano cheese mix, grated
• 1⁄4 teaspoon dried marjoram or 1⁄4 teaspoon thyme leaves
• 1⁄8 teaspoon pepper

Directions

1. Melt butter in 12-inch skillet over medium heat. Cook onion and carrot in butter 1 to 2 minutes, stirring occasionally, until crisp-tender. Stir in quinoa. Cook and stir 1 minute.
2. Pour 1 cup of hot broth over quinoa and add seasoning packet. Cook uncovered about 5 minutes, stirring occasionally, until liquid is absorbed. Stir in asparagus. Reduce heat to medium-low and cover. Cook 15 to 20 minutes longer, adding broth 1 cup at a time and stirring frequently, until liquid is absorbed; remove from heat. Stir in remaining ingredients.
3. *For softer grains increase broth and cooking time.