Thursday, April 16, 2009

asparagus quinoa

this is one of my favorites!

(recipe from an article on Susan Voison, the creator of

Asparagus Quinoa
makes 6 servings

1 C quinoa - RINSED
3 cloves garlic, minced
2 C. veggie broth
4 sundried tomatoes
1/2 tsp oregano
1 1/2 tsp basil
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp smoked paprika (McCormick makes it and they sell it at Wegman's. It has a great flavor!)
2 C. sliced portobello mushrooms
1 bunch asparagus, cut in 1-inch pieces
1 can chickpeas, drained
2 tsp lemon juice
1 Tbsp red bell pepper, chopped (optional)

Rinse quinoa using a fine mesh strainer. Toast quinoa in saucepan over medium heat for 3-5 minutes, stirring constantly. Add garlic and cook another minute. Add remaining ingredients except asparagus, chick peas, lemon juice, and red pepper. Bring to boil, cover, and reduce heat. Cook 10 minutes. Add chick peas and asparagus. Cover and cook 8 more minutes. Stir in lemon juice and red pepper.

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