Ingredients
- 1 bunch asparagus
- 2 cloves garlic
- 1 onion
- 2 cups vegetable broth
- 1 cup quinoa
- 1/2 cup pine nuts or slivered almonds
- 1/3 cup olive oil, plus 2 tablespoons
- Zest and juice of 1 lemon
- Salt/pepper
- Arugula
- Parmesan, shaved
Preparation
• Break or cut off the ends of the asparagus stalks. Chop remaining asparagus into inch-long pieces. Mince garlic cloves and chop the onion. While you are doing this, bring 2 cups of vegetable broth/1 cup of quinoa to a boil. Once it begins to boil, slow it down to a simmer until liquid is absorbed and quinoa is fluffy.
• Toast pine nuts in a pan on low heat while continuously shaking pan to avoid burning. As soon as you notice the slightest darkening of color, remove from pan and set aside.
• Warm 2 tablespoons olive oil in the pan, then add half of the minced garlic. After stirring for a minute, add onions and continue stirring until onions are translucent. Finally add the asparagus and stir continuously until asparagus is cooked perfectly. I like to test one of the thicker parts to make sure it’s cooked right before removing from heat.
• Whisk together zest and juice of the lemon, remaining garlic, olive oil, salt and pepper to taste.
• Combine all ingredients, tossing the dressing with the arugula, quinoa, asparagus and onions, pine nuts and shaved parmesan.