1 cup Quinoa
2 lemons
1 bunch asparagus
5 cloves garlic
olive oil
salt and pepper
5 green onions
10 mint leaves
1 handful parsley
1 cup grapes
1/2 cup pepitas
Rinse quinoa well until water runs clear. Add quinoa to a rice cooker with 2 cups of water. Cook about 20 minutes until liquid absorbed and fluff quinoa with a fork.
While quinoa is cooking, cut asparagus into 1" pieces and place on a roasing/baking sheet. Use a mandoline to thinly slice garlic and scatter over asparagus. Drizzle with olive oil and sprinkle with salt and pepper. Roast under a high broiler about 10 mminutes, stirring halfway through.
In a large serving bowl, juice lemons ** and add finely chopped green onion, mint, and parsley. Once asparagus is roasted, add into lemon and herbs and stir well. Add cooked quinoa, grapes and pepitas.
Serve warm, cold, or room temperature. Great for picnics!
2 lemons
1 bunch asparagus
5 cloves garlic
olive oil
salt and pepper
5 green onions
10 mint leaves
1 handful parsley
1 cup grapes
1/2 cup pepitas
Rinse quinoa well until water runs clear. Add quinoa to a rice cooker with 2 cups of water. Cook about 20 minutes until liquid absorbed and fluff quinoa with a fork.
While quinoa is cooking, cut asparagus into 1" pieces and place on a roasing/baking sheet. Use a mandoline to thinly slice garlic and scatter over asparagus. Drizzle with olive oil and sprinkle with salt and pepper. Roast under a high broiler about 10 mminutes, stirring halfway through.
In a large serving bowl, juice lemons ** and add finely chopped green onion, mint, and parsley. Once asparagus is roasted, add into lemon and herbs and stir well. Add cooked quinoa, grapes and pepitas.
Serve warm, cold, or room temperature. Great for picnics!
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** QUICK TIP: Before you juice the lemons, use a vegetable peeler to remove the outer yellow part of the peel. Set aside in a bowl on the counter top for about a week to dry out, and store for flavoring other sauces later **
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