Ingredients

The following ingredients have 4 Servings
  • 2 tablespoon olive oil
  • 1/2 cup white onion (diced)
  • 3 cloves garlic (minced)
  • 1/2 cup red bell pepper (diced)
  • 2 cups uncooked quinoa
  • 1 cup white wine
  • 2 1/2 cups vegetable broth (plus 1/2 cup extra if needed)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon saffron
  • 1/2 - 1 teaspoon sea salt (add salt to taste)
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cumin
  • 1 cup asparagus (cut into bite-sized pieced)
  • 1/2 cup frozen peas
  • 1 cup canned chickpeas (drained and rinsed)
  • 10 cherry tomatoes (halved)
  • 1/4 cup fresh parsley (chopped)
  • 1/4 cup slivered almonds
  • lemon wedges

Instruction

  • In a large skillet heat olive oil over medium heat. Add diced onions and sauté until translucent, around 5 minutes. Add garlic and sauté until fragrant. Add red bell pepper and sauté an additional 2-3 minutes.
  • Stir in dry quinoa. Add white wine, broth, smoked paprika, saffron, sea salt, pepper and cumin. Bring to a light boil, reduce heat to a very low simmer, cover and cook for 10-15 minutes or until quinoa is tender and most of the liquid is absorbed. Add extra broth 1/4 cup at a time if needed.
  • Stir in asparagus, peas, chickpeas, tomatoes, cover and sauté until asparagus is crisp tender.
  • Top with chopped fresh parsley, slivered almonds and a lemon wedge. Enjoy!