Sunday, March 14, 2010

Quinoa with Asparagus and Chick Peas

We're back from vacation, and I for one am craving good-for-you, homemade food after OD'ing on restaurant fare for several days. I cooked up some quinoa the morning we got home and then hit the grocery store for some fresh produce, meat and poultry.
When I got home, I created this dish, which I've been nibbling on ever since.

Quinoa with Asparagus and Chick Peas
Serves 4-6 as a side dish

1 T. olive oil
1 can of chick peas, drained and rinsed
2 cloves of garlic, chopped
1 shallot, chopped
1 bunch of asparagus, ends snapped off and discarded, cut into 1" pieces
1/4 cup chicken stock
1 1/2 cups precooked quinoa
lemon juice, olive oil, salt and pepper to dress
optional: 1/2 cup toasted almonds

Heat olive oil in large skillet over medium heat. Add the chick peas and saute them, without moving them around, until they begin to brown on one side. Then stir and add garlic and shallot to the pan. Saute for a minute, then add asparagus, chicken stock and a pinch of salt to the pan. Cover and cook for about 3 minutes, until asparagus is bright green and begining to get tender.

Here's all the vegetables steaming in the pan:

Uncover the pan and stir in the cooked quinoa. Remove from heat and taste. Add some lemon juice, olive oil, salt and pepper if you like. Top with toasted almonds, if using, and serve.

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