Welcome Spring with Quinoa Primavera
It’s spring…and a cook’s thoughts turn to fresh, early vegetables.
Spring’s most famous dish, Pasta Primavera (primavera means spring in Italian) gets lightened up and compliant with classic vegetables and good –for-all-types quinoa. Bon Appetit!
- 1 teaspoon fennel seed
- 1 cup quinoa
- 2 cups vegetable or chicken broth or water
- 1 teaspoon olive oil
- 3 cloves garlic, chopped
- 1 leek (or onion) thinly sliced
- ¼ teaspoon salt (kosher or sea salt preferred)
- 1 bunch of asparagus, ends snapped and cut into 1 inch pieces.
(zucchini can be substituted)
- 1 cup of carrots, sliced
- 1 cup of right for your type mushrooms, sliced
- 1 cup peas
- 1 tablespoon fresh dill, stemmed
- ½ cup of grated cheese right for your type
- 4 green onions (scallions), chopped
- 8-10 ounces of protein for your type – suggestions: shrimp, cubed chicken, extra firm tofu, or lamb
- In a saucepan, dry toast fennel seeds over medium high heat for 1 minute. Add quinoa and toast, stirring for 2-3 minutes. Add broth, bring to a simmer, reduce heat to low and simmer over low heat until tender (15-20 minutes). Fluff with a fork and let stand for 5 minutes.
- Meanwhile, in a wide, shallow pan, add oil and sauté garlic, leek (or onion) and salt. Cook stirring until pale golden, (2-3 minutes). Add protein and cook until almost done, add asparagus, mushrooms, and carrots and cook for 2 minutes, add peas and cook for one minute.
- Serve over hot quinoa, garnished with cheese and green onions.
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