by Dawn Boulay
Here’s a quick easy quinoa recipe loaded with protein and fiber that makes a great side dish or a hearty meal in itself. Vegans - cut out the cheese and add more basil.
Quinoa with Spring Vegetables
1 cup quinoa, uncooked
2 tbsp. olive oil
1 vidalia onion, diced
1 cup artichoke hearts chopped
1 cup fresh peas
1cup asparagus cut into 1” pieces
¼ - ½ cup pecorino romano cheese, grated
¼ cup or to taste, fresh basil, chopped
Cracked black pepper
Rinse quinoa under cold water, drain, then bring 2 cups water and a pinch of salt to a boil. Add quinoa and reduce heat to low, cook covered for 10-15 minutes until water is absorbed.
While the quinoa is cooking, sauté onion for a few minutes until soft, add artichoke hearts, peas, asparagus and cook a few minutes until asparagus and peas are crispy tender.
Toss quinoa and vegetables together with cheese, basil and pepper.
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