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Spinach & Asparagus Veggie Quinoa Recipe
This recipe is gluten free, dairy free, nut free and vegan. A great healthy, zesty side or lunch dish. Can be eaten hot or cold.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
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.