Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups organic vegetable broth
  • 4 tablespoons extra virgin olive oil
  • 2 shallots, diced
  • 1 cup quinoa
  • 2/3 cup dry white wine
  • 6 ounces asparagus, ends removed and chopped into 1/4 inch pieces
  • 1/3 cup organic frozen sweet corn
  • 1 tablespoon fresh thyme, chopped
  • 1/2 cup grated parmesan cheese

Instruction

  • Add the vegetable broth to a heat-safe bowl and microwave until hot but not yet boiling, about 2 minutes. Cover and set aside. Heat 1 tablespoon olive oil and chopped shallot in a saucepan over medium-low heat until shallot is softened, about 2 minutes. Add the quinoa and cook until toasted, stirring frequently, about 2 minutes. Add the wine, stir, and simmer until wine is reduced, about 2 minutes. Add enough of the heated vegetable broth to barely cover the quinoa, about 1/2 cup. Stir, and allow the broth to simmer and reduce. When most of the broth has cooked away, add another 1/2 cup. Repeat this process until quinoa is tender and al dente, about 10 minutes. Meanwhile, as quinoa cooks, heat 1 tablespoon olive oil in a sauté pan over medium heat. Add the asparagus and cook until hot but still crisp, about 2 minutes. Add the corn and thyme, and season with salt and pepper. Stir until well combined and cook until corn is heated through, about 2 minutes. Remove from heat and set aside. When quinoa is cooked, remove saucepan from heat. Add cooked asparagus mixture, along with 2 tablespoons olive oil and the grated parmesan. Stir until parmesan is melted and everything is well combined. Season with salt and pepper. Serve.