1 cup of (dry) quinoa, well rinsed
2 cups of low-sodium vegetable broth (preferably homemade!)
Juice of 2 lemons
2 tablespoons of olive oil
3 tablespoons chopped spring (green) onions
1 cup of asparagus, broken into 1-inch pieces (reserve tougher bottom pieces for another use)
I think quinoa is amazing because it “feels” like you’re eating a carb-tastic grain when you’re really eating a protein-packed seed. You can cook it in water but, just like rice, it is more flavorful if cooked in vegetable broth.
I had red quinoa on hand and used it for this dish, but any variety would do. Set the quinoa and broth on the stove, cover, bring to a boil, and then reduce to low. It will take about 15 minutes to cook.
In the meantime, whisk together the lemon juice, olive oil, and spring onions in a small bowl to make a lemony dressing. When the quinoa is done, put it into a large bowl and toss it with all of the dressing. Add the asparagus and toss to combine. Serve warm or cold (leftover) as a fresh-tasting, spring side dish that appropriately celebrates the arrival of asparagus.