1/2 cup quinoa
1 cup water
1/2 tablespoon extra-virgin olive oil
1/2 cup diced red onions
1-2 cloves garlic, minced (use 2 if you like a strong garlic flavor)
1/2 cup chopped asparagus spears
1/2 cup diced red bell peppers
1/2 cup diced tomatoes
2 tablespoons pine nuts
1/4 cup chopped fresh parsley
1 1/2 tablespoons chopped fresh oregano or 1 tsp dried oregano
1/4 teaspoon salt
Rinse quinoa under cold running water in a fine-mesh strainer until juices run clear. Transfer quinoa to a small saucepan, and add water. Heat to boiling. Reduce heat to low, and cover. Simmer gently with lid tilted for 20 minutes or until nearly all of the liquid is absorbed.
While quinoa is cooking, heat olive oil in a large skillet over medium heat. Add onions, and cook until soft and translucent. Stir in garlic, and cook for 1 minute. Add asparagus, red peppers, and tomatoes, squeezing tomatoes with your hands to release their juices into the skillet. Cook over low heat for 5-8 minutes.
Add cooked quinoa to skillet, and stir in pine nuts, parsley, oregano, and salt. Stir well, and cook until heated thoroughly. Serve. Makes 6 1/2 cup servings.
- Can also be served as a cold side dish.
- Other vegetable ideas: artichokes, broccoli, carrots, celery, green beans, or mushrooms.