Pea & Asparagus Quinoa

Ingredients

1 cup quinoa

2 cups water

1 tablespoon extra-virgin olive oil

1/2 cup finely chopped red onion

1/2 pound (about 1/2 bunch) asparagus, woody ends snapped off and discarded, spears cut into 1-inch pieces

2 cloves garlic, finely chopped

1 cup fresh peas or frozen petite peas, thawed

1 cup thinly sliced baby spinach leaves

Sea salt and freshly ground pepper, to taste

Instructions:

Rinse quinoa under cold running water and drain. Combine water and quinoa in a medium saucepan and bring to a boil. Reduce heat to a simmer, cover and cook until quinoa is tender and all the water is absorbed, 15 to 20 minutes.

Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and asparagus. Cook, stirring often, until asparagus is tender and bright green, 5 to 7 minutes. Add garlic and peas and continue cooking for another minute. Stir in cooked quinoa. Add the spinach and stir until it wilts, 3 to 5 minutes. Season with salt and pepper and serve immediately.

 

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