Servings: 4 -5 servings
Ingredients
- 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
Instructions
- 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.
Notes
This dish tastes great the next day.
Nutrition
Serving: 5g
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