Garlicky Spring Vegetable Quinoa
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This protein-packed, super food grain bowl will keep you feeling full and energized on a long kayak trip down the river or for an arduous day of weeding the garden. Don’t be afraid to toss in any leftover vegetables or protein you have in the fridge. This dish can easily be made vegetarian by omitting the bacon and using vegetable broth.
Ingredients
- 1 cup quinoa
- 2 cups chicken or vegetable broth
- 4 slices bacon
- 1/2 cup garlic scape pesto
- 2 tablespoons olive oil
- 2 cups shelled peas
- 1 cup shaved asparagus (approx. 8 stalks)
- 8 ounces spinach
- 1/2 cup grated Parmesan
- Lemon wedges for serving
Instructions
- Bring quinoa and broth to a boil in a medium sized saucepan and then reduce heat to simmer, allowing to cook for approximately 15 minutes until liquid is reduced and grains are tender
- Fry bacon and set aside to allow it to cool before crumbling
- Chop the rough bottoms off the asparagus and use the wide holes on the side of a box grater to shave asparagus into bite sized pieces
- Place two tablespoons of olive oil in a deep skillet or wok and heat over medium heat. Add peas and shaved asparagus and allow to cook for about 5 minutes or until peas are just softened but not mushy. Add spinach to the pan and wilt it, then remove from the heat
- Grate parmesan cheese on box grater and crumble the cooled bacon
- To assemble the dish, spoon quinoa into a large bowl and stir in the garlic scape pesto. Add cooked vegetables and bacon and fold into the quinoa to incorporate.
- Stir in the Parmesan cheese and serve immediately with lemon wedges
