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Curried Black Quinoa with Asparagus
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Description
This easy meatless entree can be adapted to showcase any vegetable that’s in season. It also has the health benefits of protein and amino acid-rich quinoa.
Ingredients
- 1 cup Black Quinoa, Rinsed
- 1-½ cup Chicken Or Vegetable Broth
- 2 Tablespoons Oilve Oil
- 1 whole Medium Onion, Diced
- 1 whole Red Pepper, Diced
- 3 cloves Garlic, Minced
- 8 spears Asparagus, Cut Into One-inch Pieces
- 2 Tablespoons Yellow Curry Paste
- 1 whole Roma Tomato, Diced
- ¼ cups Fresh Parsley, Chopped
Preparation
1. Bring quinoa and broth to a boil. Reduce heat and simmer for 12-15 minutes.
2. In a skillet, heat olive oil over medium heat and sauté onion, garlic, and peppers until tender (about 10 minutes).
3. In a small pot, boil an inch of water. Add asparagus and cook until tender.
4. Add asparagus and curry paste to the veggies in the skillet and cook on low heat for ten minutes.
5. Then add quinoa, tomato, and parsley to the skillet. Stir until well combined and serve immediately.
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