Monday, November 9, 2015

Quinoa with Asparagus and Dijon Garlic Dressing

1/2 cup quinoa
1 cup water
Salt to taste
10 stalks asparagus
Olive oil

Splash of water
2 tablespoons olive oil
2 tablespoons Dijon mustard
1 large clove garlic, minced
1/2 teaspoon pepper
Juice of 1/2 lime

In a small pot, combine the quinoa, water, and salt. Bring to a boil and them lower the heat, cooking for 15 minutes.

Meanwhile, break apart the asparagus into 1-2" pieces, drizzle with olive oil, and roast at 350 degrees for about 10-15 minutes.

In a small bowl, combine the dressing ingredients. Allowing to sit for 20 minutes to allow for the flavors to meld.

Combine, the quinoa, dressing, chopped tomatoes, feta, and asparagus in a bowl. Serve while hot.

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