RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar KC: Quinoa with Asparagus and Fresh Basil - pareve
2 cups water 1 tablespoon Organic Tamari 1 1/2 cups Quinoa, thoroughly rinsed and drained 2 tablespoons Extra Virgin Olive Oil 1 pound asparagus, steamed until crisp tender and cut into 1-inch pieces 3 tablespoons freshly squeezed lemon juice 1/2 cup diced roasted red bell pepper 1/2 cup snipped fresh basil 1/4 cup snipped chives or thinly sliced scallion greens In a 2-quart saucepan, bring the water and tamari to the boil. Add the quinoa and return to the boil. Reduce the heat, cover and simmer until the quinoa is tender but still slightly crunchy, about 15 minutes. Transfer the quinoa to a serving or storage bowl and toss with the olive oil. When the quinoa has cooled to room temperature, mix in the asparagus, lemon juice, red pepper, basil, and chives. Add more tamari to taste, if needed. Serve on a bed of radicchio surrounded by cherry tomatoes. Prep Time: 10 minutes Cooking Time: 15 minutes Yield: 4 servings Source: Eden Organic recipes
