Quinoa With Shallots and Asparagus
By: Sheri Wetherell
Published: Monday, April 25, 2011 - 2:24pm

Ingredients




1 cup quinoa
2 cups vegetable or chicken stock
2 shallots, finely chopped
15 spears thin asparagus, trimmed of woody ends
1 tablespoon olive oil, divided
Sea salt and pepper to taste

Preparation

1 Rinse quinoa under cool water until water runs clear; set aside to drain. 2 In a medium-sized saucepan bring stock to a boil; add quinoa. Bring back to a boil then reduce heat to a low simmer. 3 Cover and simmer 15-20 minutes or until liquid has absorbed. 4 In the meantime, finely chop shallots and set aside. 5 In a skillet, heat 1/2 tablespoon olive oil over medium-high and toss in asparagus spears; saute until nicely browned. 6 Remove from pan and slice at an angle into 1.5-inch pieces. Set aside. 7 Reduce heat to medium, add the remaining oil and sweat the shallots (do not brown them). Set aside with asparagus. 8 Fluff the quinoa with a fork, then add shallots and asparagus. 9 Stir until combined. 10 Season to taste with sea salt and pepper.