Quinoa With Shallots and Asparagus

Ingredients

2 shallots, finely chopped

15 spears thin asparagus, trimmed of woody ends

1 tablespoon olive oil, divided

Rinse quinoa under cool water until water runs clear; set aside to drain.

In a medium-sized saucepan bring stock to a boil; add quinoa. Bring back to a boil then reduce heat to a low simmer.

Cover and simmer 15-20 minutes or until liquid has absorbed.

In the meantime, finely chop shallots and set aside.

In a skillet, heat 1/2 tablespoon olive oil over medium-high and toss in asparagus spears; saute until nicely browned.

Remove from pan and slice at an angle into 1.5-inch pieces. Set aside.

Reduce heat to medium, add the remaining oil and sweat the shallots (do not brown them). Set aside with asparagus.

Fluff the quinoa with a fork, then add shallots and asparagus.

Stir until combined.

Season to taste with sea salt and pepper.

Monday, April 25, 2011 - 2:24pm