Quinoa has been blasted into my vocabulary lately.
I’d tried it in the past, or so I’d thought since either my taste buds have changed or it wasn’t really quinoa I’m remembering.
This stuff is good. I have to say it’s a pretty good addiction to have as quinoa has the highest levels of protein of any other grain plus, it’s delicious, chewy, a bit nutty – it’s like the caviar of the vegan world.
MISO ASPARAGUS QUINOA
1 Cup Quinoa
2 Cups Filtered Water
1/2 teaspoon Salt
2 Tablespoons Olive Oil
1 Cup Garbanzo Beans
1/3 Cup Red Onion, Chopped)
3- 4 Cloves Garlic, minced (1 Tablespoon)
1 Cup Fresh Asparagus
1/2 Ear of Corn, cob removed
1 Tablespoon White Miso
1/2 teaspoon Ginger, minced
1 Clove of Garlic, minced
1 Tablespoon Scallions, finely minced
1/3 Cup Filtered Water
Place the quinoa into a mesh colander, submerge and agitate it for 3 minutes to be sure it is rinsed very well. Drain.
In a sauce pan, add the water, quinoa and salt. Once the water begins boiling, reduce the heat to simmer, cover and cook the quinoa for 7 – 10 minutes, or until the water has absorbed. Stir and fluff the quinoa with a fork.
While the quinoa is cooking, cut the corn from the cob; snap and trim the asparagus to 1″ lengths.
Heat the oil in a large sauté pan.
Drain and rinse the beans. Add them to the oil to brown slightly.
Add the onion and garlic to soften.
Add the asparagus and corn kernels. Sauté until the asparagus is just tender.
Combine the ingredients for the dressing and whisk until smooth.
Mix the vegetables and beans with the quinoa.
Drizzle over the dressing.
Garnish with hemp, sunflower, or toasted pumpkin seeds if desired.
Should serve 4… unless you’re super hungry.