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Quinoa Asparagus Pilaf

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Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cup vegetable broth or water
  • 1 bunch of asparagus, trimmed and cut into
  • 1 inch pieces
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • ½ tbsp ground turmeric
  • ½ tbsp ground cumin
  • salt and pepper to taste
  • ¼ cup chopped fresh parsley
  • 1 juice of lemon
  • ¼ cup toasted almonds (optional)

Instructions
 

  • Cook the quinoa: In a medium saucepan, bring the vegetable broth (or water) to a boil. Add the quinoa, reduce the heat, cover, and let it simmer for about 15 minutes or until all the liquid is absorbed and the quinoa is fluffy. Set aside.
  • Prepare the asparagus: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Then, add the minced garlic and cook for another minute until fragrant.
  • Cook the asparagus: Add the asparagus to the skillet with the onions and garlic, and cook for 5-7 minutes, stirring occasionally, until the asparagus is tender but still bright green.
  • Add the spices: Stir in the turmeric, cumin, salt, and pepper, and cook for another minute to allow the flavors to meld.
  • Combine: Add the cooked quinoa to the skillet with the asparagus mixture. Stir to combine everything evenly. Cook for an additional 2-3 minutes, allowing the quinoa to warm through.
  • Finish with lemon and parsley: Remove from heat, and stir in the fresh parsley and lemon juice. For added crunch, sprinkle toasted almonds on top before serving.
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