Spring Quinoa

1. 1

   Place the water in a small pot and add the quinoa and 1 teaspoon of salt, bring to a boil. cover and reduce to simmer. Cook for about 12 to 15 minutes. Drain excess liquid, if any. In a pot, boil the asparagus in salted water for 2 minutes. In a saute pan, add 2 tablespoon of olive oil and then add the asparagus, salt, pepper, 1 tablespoon of balsamic vinegar, saute for 2 minutes and add a squeeze of lemon juice. In a saute pan with a lid, add 2 tablespoon of olive oil and then add the garlic, cherry tomatoes, salt, pepper, 1 tablespoon of balsamic vinegar, cook for 8 minutes covered with the lid, but do check on them often. Discard the garlic.

2. 2

   To assemble:

3. 3

   In a bowl, combine the quinoa, cucumbers, herbs, cherry tomatoes and black olives. Toss to mix thoroughly.

4. 4

   Adjust seasoning, add a drizzle of olive oil and place asparagus on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.