Fun fact: last year I posted four quinoa recipes in Recipe A Day May alone. This year, if I’m remembering correctly, this is my first quinoa recipe of the year. As in the year of 2019, not this year’s Recipe A Day May. I love quinoa and I used to eat it all the time. Apparently, I’ve been slacking in that department this year. This spinach and asparagus quinoa recipe serves two purposes, it makes me feel better about the fact I haven’t eaten enough quinoa this year and it contains seasonal ingredients.
This dish is fresh and zesty, perfect for a summer barbecue dish or a lunch. It can be served hot or cold, I actually prefer mine cold, so it’s a good meal prep dish too.
Seasonal Ingredients
Both asparagus and spinach are currently in season. Asparagus is only in season for a short amount of time (late April – 21st June), so we’re in peak asparagus season right now. As you can probably tell from the amount of spinach that has already featured in this series, it’s coming towards the end of its season (March to June).
Suggested post: What’s In Season In Spring?
Nutritional Information
Quinoa is quite well known for being one of the few plant foods that’s a whole protein (contains all essential amino acids), so it’s a great addition to any meal. This recipe contains 12g of protein per serving from the quinoa, plus an extra 2g from the vegetables. Spinach provides over 100% of your RDA of vitamins A and K per serving. Asparagus also contains vitamin A, although it doesn’t add much given the amount per serving in this recipe.
Spinach & Asparagus Veggie Quinoa Recipe
This recipe is gluten free, dairy free, nut free, soy free and vegan.
Spinach & Asparagus Veggie Quinoa Recipe
Ingredients
- 100 g asparagus
- 50 g spinach
- 100 g quinoa rinsed
- 20 g fresh basil chopped
- 450 ml vegetable stock
- Chilli flakes to taste optional
- 1 clove garlic minced
- ½ tsp black pepper
- Juice of ½ lemon
Instructions
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Add a dash of water to a saucepan on medium heat and add the garlic. Cook for 2-3 minutes, until fragrant, then add the asparagus and cook for a further 2-3 minutes.
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Then add the quinoa, chilli flakes, black pepper, and vegetable stock. Bring to the boil, then cover and reduce to a simmer and cook for a further 10 minutes.
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After 10 minutes, remove the pan lid and stir in the spinach and chopped basil. Cook uncovered for a further 5 minutes or until the quinoa is tender and the liquid has absorbed. Remove from the heat and fluff the quinoa with a fork.
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Add the lemon juice before serving.
Serve and enjoy!
How do you think you would prefer this dish, hot or cold? Let me know your favourite barbecue side dish down below.
Until tomorrow,
Sophie
I’ve tried quinoa a few times and never been a huge fan. But I really like asparagus and spinach so that’d definitely encourage me to try this one!
Jenny
http://www.jennyinneverland.com
I have to say quinoa has never been a favourite of mine as I never really know what to make it with and I think I’m not very adventurous with food, I love spinach so I definitely think I’ll like this meal! X
Oh tasty – some of my favourite ingredients.
Lola Mia x
Quinoa is delicious and also so healthy. Loving this recipe.
Fashion Blog | By Dess
I tried quinoa for the first time at the beginning of this year, I was worried I wouldn’t like it, but I loved it. I think it’s all about what flavour you mix in with it, but you can do so much with quinoa, and it’s great how healthy it is for you. I do like the sound of spinach and asparagus quinoa, I think this may be one to add to the list!
Chloe xx
http://www.chloechats.com