I’ve already told you how my daughter gobbles up chickpeas like they are going out of style and loves hummus, but would you believe me if I told you she liked quinoa? She even likes this spring vegetable quinoa complete with all sorts of veggies that toddlers normally despise.
Yep. She does. Don’t worry though, she’s a normal toddler. She asks for fishies (Goldfish crackers) regularly and she threw a hissy fit when she saw the stash of chocolate on top of my fridge.
I thought I had longer before she noticed my secret stash. Sigh.
Anyway back to the spring vegetable quinoa. It’s so yummy. It has all sorts of delicious spring vegetables in it. Ok, maybe not all sorts. It has two spring veggies: peas and asparagus. It also has red peppers, onions, and my current favorite thing: sun dried tomatoes. You could sub out fresh tomatoes if you like. I wouldn’t just yet though. This time of year the tomatoes still are not at their best- you know sort of mealy and bland.
I am totally a tomato snob.
But if you are a normal person that happens to be an equal opportunity tomato eater, you could totally put tomatoes in this. I think it would be delish with cherry tomatoes.
This dish is delicious as is though, and it’s one of those virtuous healthy dishes. You know the kind that you eat when you are trying to make up for eating too much ice cream the night before? This is that. I swear, you feel the healthy glow just looking at it. I mean it is vegan if you don’t finish it with a sprinkle of Parmesan cheese and gluten free. I mean, really, virtuous, right?
10 minPrep Time
15 minCook Time
25 minTotal Time
- 2 cups of cooked quinoa
- 1 cup of peas
- 1 cup of chopped asparagus
- 1 small onion, diced
- 1/2 red bell pepper
- 1 cup of sun dried tomatoes
- 1/2 cup of sherry
- 1 tablespoon of olive oil plus more for drizzling
- 1 garlic clove
- 1 bay leaf
- salt and pepper
- Cook the quinoa according to the directions on the package. Drain and set aside.
- Over medium heat, saute the chopped onion, pepper, and asparagus in the oil and sherry with a clove of crushed garlic and a bay leaf. Cook the vegetables for at least 5 minutes. Cook the vegetables longer if you prefer them softer.
- Reduce heat to medium low, add peas and quinoa cook for about a minute or until the peas turn bright green.
- Finish by adding sun dried tomatoes and drizzling with extra olive oil to taste.
- Dish may be served hot or cold. Garnish with Parmesan cheese and balsamic vinegar if desired.
This dish tastes great the next day.