4 Cups cooked quinoa (cooked in
vegetable broth or chicken broth)
1 Jar of your favorite flavor Piperade
Bunch cooked asparagus (About 10 to 12 sears, grilled, roasted, steamed until just done
and cut into 1/2 pieces)
2 Cloves of fresh garlic, crushed
Cook quinoa as directed and add to 16 ounces
of Piperade. Let sit for a bit. Saute
butter and add garlic until tender. Add to quinoa mixture.
you don't have asparagus, switch it with another vegetable that's in season!
You can add in shrimp, chopped pork loin, chicken (you get the point?). I love
lettuce with an easy Piperade salad dressing
and some cooked prawns!
(Also, this recipe can be cut in
half if you don't need a large portion!)