-
1
cup
quinoa
-
1
teaspoon
olive oil
-
1
small onion
chopped
-
2
garlic cloves
sliced
-
1
bunch
asparagus
-
1/2
Tablespoon
olive oil
For the Dressing:
-
2
Tablespoons
lemon juice
-
1/4
cup
olive oil
-
2
garlic cloves
crushed
-
1
Tablespoon
yellow mustard
-
1
Tablespoon
sugar
-
1
teaspoon
sea salt
-
1/4
teaspoon
pepper
-
Preheat the oven to 400 degrees.
-
Put
the quinoa, the sliced garlic, chopped onion, olive oil, and two cups
of water in a medium sized pot. Bring the quinoa to a boil, then reduce
the heat to low and cover. Cook for 15 minutes until the quinoa is
fluffy and the little ring around the quinoa has loosened.
-
While
the quinoa is cooking, prepare the asparagus. Rinse the asparagus and
remove the tough ends. Place the asparagus on a parchment lined cookie
sheet, and chop each stalk into three pieces. Drizzle the asparagus with
a little bit of olive oil, and sprinkle with salt.
-
Bake the asparagus at 400 degrees for 6-8 minutes, until bright green and crisp tender.
-
While
the asparagus cooks, prepare the dressing: combine the lemon juice,
olive oil, mustard, sugar, garlic, salt, and pepper in a small jar with a
lid. Shake will to mix thoroughly.
-
Place the quinoa and asparagus in a bowl and drizzle with the dressing. Toss to coat.
-
Serve immediately.
This vegan recipe and beautiful photos are courtesy of
The Pretty Bee.