Veggie Quinoa with Pine Nuts

 

This is such a crowd-pleaser. Use this as a base and add or take out veggies as you like. The dressing is nice and tart, so it will go with pretty much anything, Just be careful not to over-dress. Soggy quinoa stinks.

 

Ingredients

• 1 T extra virgin olive oil

• 1/2 medium onion, chopped finely

• 1 red pepper, chopped finely

• 1/2 bunch asparagus, chopped in small pieces

• 3 cups quinoa (1 cup dry will make 3+ cups)

• 1/3 cup pine nuts, toasted

• 3 T extra virgin olive oil

• 3 T organic white wine vinegar

• 2 tsp Dijon mustard

• 1/2 tsp kosher salt

 

Instructions

• Cook quinoa according to package using favorite broth for liquid.

• Heat avocado oil in sauté pan over medium heat. 

• Add onion, cook until soft. 

• Add red pepper, cook until tender but still crunchy. 

• Add asparagus, cook until tender but still crunchy.

• Add veggies to 3 cups of cooked quinoa in a large bowl.

• Toast pine nuts in a dry sauté pan, tossing frequently, for about 5 mins.

• Add pine nuts to quinoa bowl.

• For the vinaigrette, whisk together olive oil, white wine vinegar, Dijon and salt. Add to quinoa bowl slowly to dress as desired. 

• Salt to taste. 

 

Serves: 4

Time: 15 minutes after quinoa cooks

 

HEARTFUL RECIPE - One of our real food recipes that focuses on veggies, protein, healthy fats and/or healthy carbs and doesn't include gluten, dairy, soy, refined sugar, corn or peanuts.

 

Write-up by Pam.