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Wednesday, May 15, 2013

Quinoa + Asparagus = Spring

This spring has been a weather rollercoaster here in Maryland. One day hot, next day freezing. Good times. I have learned not to put anything related to winter away or I will absolutely be bringing a snow storm our way. Thankfully, the spring vegetables do not seem to be phased.
Our neighbor brought us some homegrown asparagus yesterday (note to self: always be extra friendly to those who know how to grow asparagus in the spring and kale in the fall). So while I posted this wonderful spring cleansing recipe courtesy of Lisa Consiglio Ryan of www.wholehealthdesigns.com before, I just wanted to give it is own special shout-out because it really is that good and simple which is my most favorite way to cook.
Here is to embracing the very idea of spring and to hoping mother nature will bring us daily flip-flop weather one soon day...

Thank you neighbor. I think I love you.


Springtime Quinoa

Ingredients:
1⁄2 cup cooked quinoa (make ahead of time according to package directions) 
1 Tbsp. extra virgin olive oil 
1 garlic clove, minced 
1 bunch asparagus, cut into 1⁄2-inch segments
1/2 cup fresh peas, rinsed (I used frozen petite peas and they work wonderfully too)
1 Tbsp. lemon juice 
1 Tbsp. chopped chives

Directions:
Place a large pot over medium heat and cook garlic, asparagus, peas, and lemon juice in oil for 10 minutes. Stir often. Pour mixture over quinoa and top with chives. Serve.
Serves 1-2

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