Dani's Corner

Dani Spies is a Health & Food Coach and Fitness Trainer who enjoys finding simple and d'lishes ways to incorporate nutritious ingredients into an everyday kitchen.More »

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Spring-in' Quinoa - VIDEO

This dish is great because you can eat it warm right off the stove or pop it in the fridge and enjoy it later as a salad.  Either way when you make it be sure to make a little extra so you can "cook once and eat twice"!

If you're not familiar with Quinoa, click here to learn a little bit more:). 

Spring-in' Quinoa - VIDEO

Ingredients

  • 2 cups of cooked Quinoa
  • 4 cloves of chopped garlic
  • 1/2 half cup of chopped scallions
  • 14 oz can of artichoke hearts, drained and chopped
  • 1 bunch of fresh asparagus, trimmed and cut into 1 inch pieces
  • 1 diced red bell pepper
  • 1 diced orange bell pepper
  • 1/3 cup of fresh squeezed lemon juice
  • 1/4 cup of chopped fresh basil
  • 1/4 cup of chopped fresh mint
  • A little extra virgin olive oil
  • Salt and pepper to taste

Serves 4-6.

Directions

Quinoa
Bring 1 part quinoa to 2 parts water up to a boil, reduce and simmer for 15 minutes. Fluff and enjoy!

Spring-in' Quinoa
Heat olive oil in a large sauté pan over medium high heat. Add garlic and red pepper and sauté for 1 minute or until the garlic gets fragrant and peppers slightly tender.

Stir in asparagus and lemon juice.  Season with salt and pepper and cook for two more minutes.

Stir in scallions, artichoke hearts, orange pepper and quinoa cook another two minutes.

Finish with the basil and mint. One last stir and enjoy!

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