This recipe came together last week and was completely inspired by the generosity of others. Two days in a row Bret came home with bags of produce. Lovely spinach from the Des Moines Farmer’s Market gifted, by a co-worker and beautiful, tender asparagus from a friend’s garden. I knew I had to do them justice by finding a recipe that would bring to life their gorgeous, green color and spring flavor.
After searching a few recipes online I took elements from each that I liked and came up with something of my own.
1 cup quinoa, rinsed
2 cups vegetable broth
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 bunch asparagus, cut into approximately 1″ pieces
3-4 green onions, chopped (green & white parts)
1 cup sugar snap peas or frozen peas
2 handfuls spinach
Juice from half a lemon
Salt & Pepper
Fresh herbs–such as basil, parsley, chives
In a medium saucepan, over medium heat, pour vegetable broth. Add the quinoa and bring to a boil. Cover and turn down heat to a simmer. Keep covered for 15-20 minutes or until quinoa is tender. Set aside.
In a saute pan heat olive oil over medium heat and add garlic, asparagus, snap peas and green onion. Cook for several minutes until color is bright green and asparagus and peas are tender. Add spinach and cover pan with lid. Keep covered until spinach just begins to wilt. Remove from heat and add quinoa, mixing gently. Add lemon juice and season with salt and pepper. Top with fresh herbs (I used basil, parsley and chives).
Since quinoa is packed with protein this makes for a great meal, but could be a side dish too. It can be served at room temperature and is great pulled right out of the fridge for a quick lunch.
Wishing you a great start to the week!