2 tbsp extra virgin olive oil
2 cups cooked quinoa
1 cup onions, chopped
3 garlic cloves, minced
1.5 cups asparagus, cut into 1 inch pieces
1.5 cups carrots, shredded
1 cup peas
1/4 tsp pepper
salt to taste
*1 tsp lemon juice (optional)
Chop onions & asparagus, shred carrots and mince garlic; set aside.
Prepare quinoa according to package directions.
While quinoa is cooking, heat 1 tbsp olive oil over medium heat in 4.5 quart pot. Add onions & garlic and saute for about 5 minutes.
Reduce heat to med-low, add asparagus, carrots salt and pepper. Pour remaining tbsp of olive oil on top and stir to combine. Cover and cook for 8 minutes.
Reduce heat to low, add peas and stir to combine, and cook for 2 more minutes.
Add cooked quinoa to sauteed vegetables and mix.
I should note that I don't typically like to cook with oil, but I make exceptions sometimes. I felt that if I sauteed the veggies in water like I normally do, it would take away from some of the flavor of this dish. It turned out very good, and was the perfect light dinner for a spring night!