Saturday, April 14, 2012

Quinoa with Roasted Asparagus, Artichoke Hearts, and Spinach

Yay for spring!  Although right now, it feels a little like summer.  Either way, I was ready for something light and fresh.  I found this recipe on Two Peas & Their Pod, and it was perfect spring/summer salad to pair with chicken cooked on the grill.

Quinoa with Roasted Asparagus, 
Artichoke Hearts, and Spinach


3 cups water
1 tsp salt
1 tsp pepper
1 cup quinoa
1 bunch (about 14) asparagus spears
1/2 tbs olive oil
1 tbs lemon juice
1 jar of artichoke hearts, drained and chopped
1 cup chopped fresh spinach
Parmesan cheese to sprinkle at end
Salt and pepper, to taste

Make quinoa according to the package and set aside.  While the quinoa is cooking, preheat the oven to 400 degrees.  Put asparagus spears on a baking sheet and drizzle with olive oil, a bit of lemon juice, sprinkle with salt and pepper.  Roast for 10-12 minutes, or until spears are tender. Cut into one-inch pieces.

In a large bowl, combine quinoa, asparagus, artichoke hearts, and spinach. Pour lemon juice, salt, and pepper over the salad and mix. Serve.

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