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)
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
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
Billie Shellist, FDN-P
I practice functional nutrition, an approach that allows me to look at your entire health history and help you find the "root causes" of your chronic health complaints.
This cuts out the trial and error process and helps you get real symptom relief and resolution!
Food is medicine and knowledge is power -I hope you enjoy my anti-inflammatory recipes which are gluten, dairy, and soy free as well as very low grain and sugar.
If you'd like to heal from the root cause(s) of your chronic symptoms, try starting with a complimentary 15-minute consultation. Click here to request your free session.