Lemon Quinoa With Asparagus and Feta is a traditional dish with a bit of a flair on its flavor. The earthy flavor of the quinoa is given an added interest with asparagus, feta and peas.
Shopping List
quinoa
olive oil
shallot
asparagus
fresh thyme
feta
1 lemon
fresh or frozen peas
Equipment
medium saucepan
large sauté pan
tongs
Instructions:
In medium saucepan, bring 4 cups of water and 1/4 teaspoon of salt to a boil over high heat. When the water is boiling, add the quinoa and stir. Cover to simmer and reduce the heat to low. Cook the quinoa until it has absorbed the water, 18 minutes. Set aside and cover, then fluff with a fork.
Next, prepare the remaining ingredients. Heat 1 tablespoon of the olive oil in a large sauté pan over high heat. When it’s hot, add the shallot and stir often until the shallot is lightly browned, 5 minutes.
Add the asparagus, peas and thyme. Cook stirring often, until the asparagus becomes soft but is still bright green in color, 8 minutes. Add a bit of water part way through cooking the vegetables to steam the asparagus and peas a little.
When the asparagus is done, remove the pan from the heat. Stir in the quinoa, then the crumbled feta, lemon juice and remaining tablespoon of olive oil. Sprinkle with salt and pepper.
Enjoy Lemon Quinoa With Asparagus and Feta!
Lemon Quinoa With Asparagus and Feta
Equipment
- large sauté pan
- sauce pan
- tongs
Ingredients
- 2 cups quinoa
- 2 tbsp olive oil
- 1 shallot, minced
- 3 lbs asparagus, trimmed and cut into 1-inch pieces
- 1 tsp chopped fresh thyme
- 8 oz feta, crumbled
- juice of 1 lemon
- ¼ cup fresh or frozen peas
Instructions
- In medium saucepan, bring 4 cups of water and 1/4 teaspoon of salt to a boil over high heat. When the water is boiling, add the quinoa and stir. Cover to simmer and reduce the heat to low. Cook the quinoa until it has absorbed the water, 18 minutes.
- Set aside and cover, then fluff with a fork.Next, prepare the remaining ingredients. Heat 1 tablespoon of the olive oil in a large sauté pan over high heat. When it's hot, add the shallot and stir often until the shallot is lightly browned, 5 minutes.
- Add the asparagus, peas and thyme. Cook stirring often, until the asparagus becomes soft but is still bright green in color, 8 minutes. Add a bit of water part way through cooking the vegetables to steam the asparagus and peas a little.
- When the asparagus is done, remove the pan from the heat. Stir in the quinoa, then the crumbled feta, lemon juice and remaining tablespoon of olive oil. Sprinkle with salt and pepper.Enjoy Lemon Quinoa With Asparagus and Feta!
You might also enjoy Lemon Granita.
