Asparagus, peas and rocket tossed with lemon, quinoa, feta and basil. Spring has sprung!
Author: Emma
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
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.
Heat olive oil over medium heat in a large skillet
Add asparagus, and toss in olive oil to coat
Add lemon juice, and cook until asparagus is tender but retains some bite (about 8 minutes)
Add peas, rocket, basil and cooked quinoa to the pan, and toss everything together
Sprinkle with feta, and serve
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/spring-quinoa-bowl/