Asparagus & Shallot Tossed Quinoa

Vegetarian. Vegan. Dairy Free. Soy Free. Super Tasty.

A short list of fresh ingredients and about 30 minutes in the kitchen will give you this beautiful and delicious Spring/Summer side dish. I tossed this together last week and was so happy with the flavor profile, I just had to write up this recipe and get it up on the blog for you because I know you will enjoy it all season long!

Asparagus & Shallot Tossed Quinoa (PRINT RECIPE)
Serves 4

Ingredients:
¾ cup dry quinoa
2 tablespoons grapseed oil
1 large or 2 small shallots, finely chopped
3 cloves garlic, minced
1 bunch asparagus, trimmed and cut into 1 inch pieces
2 Roma or plum tomatoes, seeded and chopped
Heaping ¼ cup freshly chopped basil
½ teaspoon sea salt
½ teaspoon ground pepper or lemon pepper

Directions:

1. Bring 1 ½ cups water to a boil, then add the quinoa, reduce the heat to a low simmer and cover the pot. Cook for 15 minutes or until the quinoa is spiraled looking.
2. After the quinoa has been simmering for 5 minutes, heat the oil in a large skillet over medium-high heat and tilt to coat. 
3. Add the shallot and garlic and cook, stirring occasionally for 1-2 minutes.
4. Add the asparagus and cook until bright green and crisp-tender, about 3-4 minutes.
5. Add the cooked quinoa and the tomatoes, mix well and then cook for 1-2 minutes.
6. Remove from the heat, add the basil, salt and pepper and stir well.
7. Serve hot.

TIP: Jennifer and I make our quinoa in large batches, then freeze it into 1-2 cup serving sizes so that we can defrost it the day of and use it in our meal without having to make it each time. For this recipe, that cuts down on about 15 minutes of time and allows you to get dinner on the table faster. 

Let us know what you think. 
~Billie & Jen