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Ingredients
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Vegetables
Grains
Herbs & Spices
Optional Toppings
Method
Preparation
- 1
Prepare the Quinoa
Rinse the quinoa under cold water in a fine-mesh strainer. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until all liquid is absorbed. Remove from heat and let it sit for 5 minutes. Fluff with a fork.
- 2
Chop the Vegetables
While the quinoa is cooking, chop the asparagus into 2-inch pieces, slice the bell peppers, halve the cherry tomatoes, and thinly slice the red onion.
- 3
Mince the Garlic
Peel and mince the garlic cloves.
Cooking
- 4
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the red onion and sauté for 2-3 minutes until softened. Add the asparagus and cook for an additional 3-4 minutes. Stir in the bell peppers, cherry tomatoes, minced garlic, salt, and black pepper. Sauté for another 5-7 minutes until the vegetables are tender.
- 5
Combine Quinoa and Vegetables
Add the cooked quinoa to the skillet with the sautéed vegetables. Stir well to combine and heat through for about 2-3 minutes.
Serving
- 6
Plate and Garnish
Serve the quinoa and vegetable mixture in bowls. If desired, top with crumbled feta cheese and serve with lemon wedges on the side for squeezing over the dish.
