Simple Quinoa and Vegetables
- 1 c quinoa
- 2 c water
- 4 medium carrots
- 1 zucchini
- 8 spears of fresh asparagus
- 1 T rice wine vinegar
- 2 T olive oil
- 1 t fresh thyme, leaves removed from stem
- black pepper to taste
Adapted from recipes.sparkpeople.com
Place water in a small covered saucepan. Bring to a boil. Add quinoa and stir. Reduce heat to a simmer and replace lid. Simmer for 11-12 minutes, or until water is absorbed. Using a "Y" shaped peeler, peel the carrots and zucchini into strips. Snap the woody ends off the asparagus. Cut the asparagus into 2-inch sections. Steam the vegetables for 3-4 minutes.
Meanwhile, prepare the vinaigrette. Place the vinegar and thyme in a small bowl, then whisk in the oil. Once the quinoa is cooked, fluff it with a fork.
Place 1/2 cup of quinoa on each plate. Arrange a quarter of the vegetables over the quinoa and top with about 2 teaspoons of the vinaigrette.