Spring Quinoa Bowl
 
Prep time
Cook time
Total time
 
Asparagus, peas and rocket tossed with lemon, quinoa, feta and basil. Spring has sprung!
Author:
Serves: 4
Ingredients
  • 1 cup dried quinoa
  • 1 tbsp olive oil
  • 1 bunch of asparagus, the woody ends cut off and then chopped into 2 inch pieces (about 3-4 cups)
  • 1 juice of 1 lemon
  • 1 cup peas, defrosted
  • 1 cup rocket
  • ¼ cup basil, julienned
  • ½ cup feta, crumbled
Method
  1. Cook quinoa according to package instructions, it should take about 15 minutes. Remove from heat and set aside. I use the quinoa cooking time to prepare the other vegetables.
  2. Heat olive oil over medium heat in a large skillet
  3. Add asparagus, and toss in olive oil to coat
  4. Add lemon juice, and cook until asparagus is tender but retains some bite (about 8 minutes)
  5. Add peas, rocket, basil and cooked quinoa to the pan, and toss everything together
  6. Sprinkle with feta, and serve
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/spring-quinoa-bowl/