Ingredients:
1 ½ cups quinoa
2 cups vegetable broth
6 garlic cloves, minced
1 onion, diced
1 red pepper, diced
1 bunch asparagus
1/8 teaspoon paprika, or to taste
¼ teaspoon turmeric
2 tablespoons, fresh minced
1/8 teaspoon red pepper flakes
sea salt, to taste
2 cups fresh spinach
Instructions:
1. Sauté, in a skillet, ½ of the minced garlic, onion and pepper for 3-7 minutes. Add red pepper flakes.
2. Add quinoa and cover with broth.
3. Add paprika, turmeric, basil and salt.
4. Cover and let simmer for about 20 minutes on low heat.
5. While quinoa cooks, rinse asparagus and break off the woody ends where they snap naturally.
6. In separate pan begin to sauté asparagus, using water to keep from burning.
7. Just before asparagus is finished to your liking* add remaining garlic, finishing with it mostly raw
(Flash-heat spinach here)
8. Serve asparagus cut on top of quinoa and enjoy!
*For crispier asparagus do not leave in pan for very long. For a mushier texture leave asparagus in the
pan for a bit longer, if asparagus looks to be browning remove from heat.
This amazing recipe was also featured on my Meatless Monday blog! Click here to get further healthy information on this delicious meal.
