Quinoa With Shallots and Asparagus

Sheri Wetherell

– April 25, 2011Posted in: Calendar, Quick & Easy, Recipes & Cooking

Sauteéd (or grilled) asparagus and shallots add wonderful flavor and texture to this healthy – and easy – quinoa dish. Try it for Meatless Monday!
Quinoa With Shallots and Asparagus
1 cup quinoa
2 cups vegetable stock
2 shallots, finely chopped
15 spears thin asparagus, trimmed of woody ends
1 tablespoons olive oil, divided
Sea salt and pepper, to taste
Rinse quinoa under cool water until water runs clear; set aside to drain.
In a medium-sized saucepan bring stock to a boil; add quinoa. Bring back to a boil then reduce heat to a low simmer.
Cover and simmer 15-20 minutes or until liquid has absorbed.
In the meantime, finely chop shallots and set aside.
In a skillet, heat 1/2 tablespoon olive oil over medium-high and toss in asparagus spears; saute until nicely browned.
Remove from pan and slice at an angle into 1.5-inch pieces. Set aside.
Reduce heat to medium, add the remaining oil and sweat the shallots (do not brown them). Set aside with asparagus.
Fluff the quinoa with a fork, then add shallots and asparagus.
Stir until combined.
Season to taste with sea salt and pepper.