I've been trying to eat healthier this time of year to get ready for summer. When I'm not eating the heavier food at the media dinners, I like to cook some light dishes at home. This recipe is good for you and tasty. The purple asparagus has such a beautiful color raw. It turns a rich deep green when cooked.
2 tablespoons olive oil
1 cup quinoa
1 tablespoons minced garlic
2 teaspoons of herbs (rosemary, thyme, etc.)
1 1/4 cups water
6 stalks of purple asparagus from Smucker Farms
Boil the asparagus in a pot of water for 3 minutes and then shock in ice water. Cut into small pieces and set aside.
Heat a small saucepan over medium heat and add the olive oil and quinoa. Stir to toast. When it starts to pop, add the garlic and herbs. Add the water and bring to a simmer. Reduce heat to low and cover and cook for 15 minutes. Season with salt and pepper. Fluff with a fork and stir in asparagus. Serve.