Quinoa – Asparagus Pilaf

Preparation time: 20 minutes
SATTVIC, – Vata, – Pitta, – Kapha

Rinse well:
1 c. dry quinoa
This is important, as it has a natural soapy residue which can disturb some people’s
digestion. Bring the quinoa to a boil in a small saucepan with:
2 c. water
½ tsp. salt
Reduce heat to low, cover, and cook until done about 15 minutes. Wash and chop:
1/2-1 lb. asparagus, in 1” pieces
1 large carrot, in half moons
1 Tb sp. fresh rosemary leaves, finely chopped or 1 tsp. dried
2 Tbsps. onion, finely chopped
1 tsp. fresh savory leaves, finely chopped or ½ tsp. dry (this is optional but tasty)
As the quoina continues to cook, warm in large iron skillet:
2 Tbsps. cold-pressed olive oil

Add the onion and rosemary and sauce until the onion begins to get translucent. It’s time to put the carrot.
Let it cook on medium heat in the skillet, covered until tender, about 5 minutes. Add the asparagus, cover
and cook another 2-3 minutes until it is tender yet still slightly crispy. When quinoa is done, toss it lightly into
the vegetables in the skillet, using a fork to fluff it. Stir in the freshly chopped savory. Serve

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