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Quinoa summer pilaf


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Quinoa summer pilaf 0 Picture


  • 1 cup quinoa
  • 2 cups water
  • 2 TSP minced fresh garlic
  • 1/2 bunch sliced asparagus
  • 1/2 cup fresh corn kernels
  • 1 cup sweet cherry tomatoes
  • 2 TBSP fresh lemon juice
  • Salt and pepper to taste
  • 1 TBSP julienned basil leaves


Servings 4


Step 1

cook quinoa bring water to a boil and simmer until water is absorbed

meanwhile heat the olive oil in a small saute pan over medium-low heat

add garlic and cook for 1 minute until fragrant

stir in the asparagus and cook until tender (3-4 minutes)

take pan off heat and stir in corn, tomato and lemon juice

garnish with basil


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