Quinoa summer pilaf
By deblago
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Ingredients
- 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
Details
Servings 4
Preparation
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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