Preheat the oven to 425 degrees F (220 degrees C).
Remove the woody stems from the
Asparagus (1 2/3 cups)
Yellow Onion (1/2)
. Mince one
Garlic (1 clove)
Peel the other
Garlic (1 clove)
Drain and chop the
Sun-Dried Tomatoes in Olive Oil (1 cup)
Place the asparagus on a rimmed baking sheet and drizzle with
Extra-Virgin Olive Oil (1 Tbsp)
. Season with a little
Salt (to taste)
Freshly Ground Black Pepper (to taste)
, and toss to coat.
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.
When cool enough to handle, slice the spears into 1-inch pieces and set aside.
Heat the remaining
Extra-Virgin Olive Oil (2 Tbsp)
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.
Quinoa (1 cup)
to the pan and stir to coat with oil. Cook for 2 minutes, stirring constantly, until the grains are lightly toasted.
Dry White Wine (1/2 cup)
to the pan and cook, stirring constantly, until all of the liquid has been absorbed, about 2 minutes.
Low-Sodium Vegetable Stock (1 3/4 cups)
and bring to a boil. Lower until just simmering, cover and cook for 13-15 minutes until the liquid has been absorbed.
While the quinoa is cooking, make the herb puree. Place the
Fresh Basil (1/2 cup)
Fresh Parsley (1/2 cup)
, the peeled garlic
Low-Sodium Vegetable Stock (1/2 cup)
in a blender or food processor. Puree until smooth.
Stir the herb puree and
Parmesan Cheese (1/2 cup)
into the cooked quinoa. If the mixture is too thick, you may want to add another ¼ cup of vegetable stock.
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.
Serve warm. Top with extra Parmesan if desired.