The bloom of spring seems to bring new energy to our days. More time spent outside soaking in the sun and the onset of a busy, activity-filled calendar. Early spring produce begins to show up in the market aisles, giving inspiration to create meals that will be healthy, beautiful and delicious.
Including grain foods is an important part of my family’s lifestyle because they provide many of the essential nutrients our bodies need to stay healthy, strong, and full of energy. Quinoa is a grain that I can always count on to give my family the fuel we need to get through our busy days. Full of protein and extremely versatile, quinoa is a blank canvas that can be sweetened up and used as a morning breakfast cereal or in more savory dishes. My family and I are hooked on this recipe for Spring Quinoa, filled with the fresh flavor of spring. One taste and I’m sure you and your family will be, too!
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 2 cloves garlic, finely chopped
- 1 bunch asparagus, cut into approximately 1″ pieces
- 3-4 green onions, chopped (green & white parts)
- 1 cup sugar snap peas or frozen peas
- 2 handfuls spinach
- Juice from half a lemon
- Salt & Pepper
- Fresh herbs–such as basil, parsley, chives
In a medium saucepan, over medium heat, pour vegetable broth. Add the quinoa and bring to a boil. Cover and turn down heat to a simmer. Keep covered for 15-20 minutes or until quinoa is tender. Set aside.
In a sauté pan heat olive oil over medium heat and add garlic, asparagus, snap peas and green onion. Cook for several minutes until color is bright green and asparagus and peas are tender. Add spinach and cover pan with lid. Keep covered until spinach just begins to wilt. Remove from heat and add quinoa, mixing gently. Add lemon juice and season with salt and pepper. Top with fresh herbs (I use basil, parsley and chives).
About the blogger: Alison Bickel writes the blog This Homemade Life and is a guest contributor for Six Servings. Found in either the garden, the kitchen or tagging along on one her three boys’ adventures, Alison always has two things: her camera and a snack. A vegetarian, Alison is always finding new ways to incorporate grains into her diet, an often overlooked source of protein.