Quinoa summer pilaf

By deblago

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