No photo, since I can’t find the camera. I know it’s in one of these bags somewhere, probably with the charger to my toothbrush.
I threw this one together the other night, and it’s good warm or cold.
- Quinoa, in whatever amount you prefer (I used two boxes, since I was making up a bunch to bring for lunches)
- Broth plus lemon juice, in a 2-to-1 ratio with the quinoa (a splash of white wine would also be nice here)
- Lemon zest
- Fresh black pepper
- Salt, if needed
- Bunch or two of asparagus, trimmed and cut into 1-inch pieces
- Shelled, cooked edamame, either one cup refrigerated or one package frozen, thawed
- Shelled peas, about a cup (this will take forever, so start early)
Rinse the quinoa and put into a pot with the broth, lemon juice, lemon zest, pepper and (if the broth is unsalted, the salt, otherwise skip because the edamame might be salted). Bring to boil, cover, lower heat and simmer for 10 minutes.
After 10 minutes, throw in the asparagus, replace the lid, and simmer for another 5 minutes.
Remove from heat, open pan and fluff quinoa. Transfer to a bowl to prevent overcooking of the asparagus and promote cooling. After the quinoa has cooled a bit, throw in the edamame and peas and toss.
Enjoy warm or cold, as a salad, when you’re not inclined to turn on the stove.
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