Lemon and Garlic Vegetable Quinoa

By devogirl

Ingredients

• 2 cups quinoa
• 2 1/2 cups vegetable broth (or chicken broth)
• Juice and zest of one lemon
• 1/2 tablespoon olive oil
• 2 cloves garlic, minced
• 3/4 pound asparagus, bottom inch of stems discarded, chopped into 1-inch pieces
• 1/2 cup canned artichoke hearts (or more, depending on preference)
• 3 cups of kale, ripped into pieces
• 1/4 cup of pine nuts
• Salt and pepper, to taste

Details

Servings 4
Adapted from snixykitchen.com

Preparation

Step 1

1.If your quinoa is not pre-rinsed, soak it for 15 minutes in water. Rinse in a fine metal strainer for a few minutes (I put a thin kitchen towel over my strainer because it wasn’t fine enough).

2.Add broth, lemon juice and zest, and quinoa to a medium pan and bring to boil over medium high heat. Reduce to low heat and cover for about 30 minutes.

3.Meanwhile, in a medium pan, heat olive oil over medium heat. Add garlic and sauté until lightly browned. Transfer garlic to a bowl.

4.Add asparagus and kale to the pan and cook until just beginning to get tender. Add artichoke hearts and pine nuts and cook until asparagus and kale are cooked to preference. Set aside.

5.About 10 minutes before the quinoa is finished, add the vegetables and mix well. Heat until quinoa is soft. Remove from heat and let sit for a few minutes. Fluff with a fork and serve warm.