I love versatile meals. Anything I can doctor up differently and change to make it new again rocks in my book. Especially if it’s easy.
The following recipe is just that way. I mean you could add any veggies you wanted or protein to it. You can also serve this dish hot or cold. so it makes it great for early spring when the days are not warm enough or those busy summer days when coming home to a meal you made the night or morning before is cool, refreshing and waiting for you. It’s easy to cook so that is just one more point to add it to your menu planning.
What you need:
- 1 bunch asparagus chopped into bite size pieces/rounds
- 4 to 5 cloves garlic-minced
- 1 tsp of basil
- 1 tsp thyme
- 1 cup quinoa, rinsed and drained
- 2 cups water
- 3 Tbsp olive oil
- 1 cup rehydrated sun-dried tomatoes-chopped
- 1 can of tuna – drained (optional)
- 2 tsp white wine vinegar
- fresh ground pepper and lemon zest
- Salad greens of your choice. I like mixed greens but also had the following with dandelion greens
What you do:
- In a saucepan place the quinoa and water, bring to a boil and let simmer for 15 min. When it’s finished cooking remove from heat and set off to the side.
- In a pan heat 1 Tbsp olive oil with the garlic and add your asparagus. Sprinkle with a pinch of salt and cook for about 3 mins. You want the asparagus to still have some crunch to it and not be overly cooked. Add in the tuna (if using), chopped herbs and sun-dried tomatoes. Give a few stirs till warm. Remove from heat.
- In a large bowl (or your sauce pan that has the quinoa) fluff the quinoa and add the contents of the fry pan. Give a few stirs and your ready to plate.
- If serving warm I placed my salad greens to the side and served the quinoa next to it dressed with the pepper, vinegar , lemon zest and even a squeeze of lemon.
- If allowing to cool I add in the pepper, lemon zest and vinegar to the bowl, stir and let sit in the fridge 2 hrs or even over night. Put your favorite salad greens on a plate and top with the quinoa mixture and enjoy!