Quinoa with Artichokes, Asparagus and Kale

Rinse quinoa in cold water. In a medium pan, add quinoa, lemon juice and zest and vegetable broth. Bring to a boil over medium high heat, reduce heat, cover and cook for 10-12 minutes. Remove from heat, fluff with a cover, cover and let sit for 3-5 minutes.

In a pan heat sunflower oil (or vegetable oil) over medium heat. Add garlic and cook until just starting to brown; transfer to a bowl. To the same pan, add asparagus and cook 2-3 minutes, then add kale and cook until just starting to get wilted.

Add artichoke hearts and walnuts and continue to cook for a couple of minutes. Add garlic back to the pan and mix to combine.

When quinoa is fully cooked, add it to the pan with the vegetables and mix. Serve sprinkled with Parmesan and scallions.

Recipe adapted from Snixy Kitchen.