I love creating new recipes. In fact, I rarely use a cookbook – except for inspiration.
Early in the summer I made up this quinoa recipe and it’s been a requested favorite since.
Word of warning: Make extra. The leftovers are delicious for a couple of days — but if you don’t make a lot nobody’s gonna’ leave leftovers — it’ll get gobbled up!
This is really super easy and it’s a WOW them crowd pleaser. The whole thing takes about 30 minutes to prepare with quinoa cooking time; and about 5 minutes to assemble.
Ingredients/Prep
Cook 2 cups of quinoa
Grill or oven roast 2 large or 3 small bunches of asparagus. I cut it in 3rds and toss onto a baking tray, drizzle with olive oil and salt, and bake at 400 degrees for about 15 minutes
Toast 1/2 cup pine nuts
Cut 1 pint of cherry tomatoes in half.
When the quinoa and asparagus are done, put into a large serving bowl. Add in pine nuts and tomatoes. Then add in pine nuts, tomatoes, 1/3 cup of golden raisins, and optionally, 1/3 cup of cubed feta cheese.
Add in plenty of olive oil — even 1/4 cup works for me, a few splashes of red wine vinegar, and salt and pepper to taste.
Serve warm, room temp, or cool. Enjoy.
To your health!
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