Quinoa With Shallots And Asparagus

1. 1

   Rinse quinoa under cool water until water runs clear; set aside to drain.

2. 2

   In a medium-sized saucepan bring stock to a boil; add quinoa. Bring back to a boil then reduce heat to a low simmer.

3. 3

   Cover and simmer 15-20 minutes or until liquid has absorbed.

4. 4

   In the meantime, finely chop shallots and set aside.

5. 5

   In a skillet, heat 1/2 tablespoon olive oil over medium-high and toss in asparagus spears; saute until nicely browned.

6. 6

   Remove from pan and slice at an angle into 1.5-inch pieces. Set aside.

7. 7

   Reduce heat to medium, add the remaining oil and sweat the shallots (do not brown them). Set aside with asparagus.

8. 8

   Fluff the quinoa with a fork, then add shallots and asparagus.

9. 9

   Stir until combined.

10. 10

    Season to taste with sea salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.