Cooking Instructions
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Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Remove the woody stems from the
Asparagus (225 g)
.
Step 3
Mince the
Yellow Onion (1/2)
. Mince one
Garlic (1 clove)
.
Step 4
Peel the other
Garlic (1 clove)
.
Step 5
Drain and chop the
Sun-Dried Tomatoes in Olive Oil (115 g)
.
Step 6
Place the asparagus on a rimmed baking sheet and drizzle with
Extra-Virgin Olive Oil (15 mL)
. Season with a little
Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
, and toss to coat.
Step 7
Roast asparagus for 8-10 minutes until lightly brown and just tender. Don’t overcook them. You want them to have a little bit of crunch.
Step 8
When cool enough to handle, slice the spears into 1-inch pieces and set aside.
Step 9
Heat the remaining
Extra-Virgin Olive Oil (30 mL)
in a large Dutch oven or saucepan. When hot, add the minced onion and minced garlic and sauté for 2-3 minutes until the onions become translucent.
Step 10
Add the
Quinoa (170 g)
to the pan and stir to coat with oil. Cook for 2 minutes, stirring constantly, until the grains are lightly toasted.
Step 11
Add
Dry White Wine (120 mL)
to the pan and cook, stirring constantly, until all of the liquid has been absorbed, about 2 minutes.
Step 12
Add
Low-Sodium Vegetable Stock (420 mL)
and bring to a boil. Lower until just simmering, cover and cook for 13-15 minutes until the liquid has been absorbed.
Step 13
While the quinoa is cooking, make the herb puree. Place the
Fresh Basil (10 g)
,
Fresh Parsley (20 g)
, the peeled garlic
Low-Sodium Vegetable Stock (120 mL)
in a blender or food processor. Puree until smooth.
Step 14
Stir the herb puree and
Parmesan Cheese (45 g)
into the cooked quinoa. If the mixture is too thick, you may want to add another ¼ cup of vegetable stock.
Step 15
Add the roasted asparagus and sun-dried tomatoes and cook for 1 minute until heated through. Taste and season with a little salt and pepper.
Step 16
Serve warm. Top with extra Parmesan if desired.
