Ingredients

The following ingredients have 4 Servings
  • 1 cup quinoa
  • 15 ounces artichoke hearts ( in water drained & sliced roughly)
  • 2 zucchini (diced)
  • 2 summer squash (diced)
  • 2 cups cherry tomatoes (sliced in half)
  • 1 bunch asparagus (chopped in 3rd's )
  • 2 tbsp extra virgin olive oil
  • 1/4 cup lemon juice
  • 3 tbsp minced garlic
  • 1 tbsp red pepper flakes
  • 1/2 tsp salt and pepper to taste
  • 2 tbsp shredded parmesan to top (omit if strict Vegan)

Instruction

  • Bring a pot of water to a boil and cook quinoa according to package instructions.
  • Preheat oven 325 F. Prepare a baking sheet with parchment paper and placed asparagus on the baking sheet. Bake asparagus 18 minutes. Then remove from oven and cool on the pan.
  • While asparagus bakes, preheat a large skillet to medium-high heat. Add olive oil, lemon juice, zucchini, garlic, salt and pepper.
  • Cook 5-7 minutes then add tomatoes, lemon and red pepper flakes. Cook another 5-7 minutes until tomatoes and zucchini are tender.
  • Last add artichokes and asparagus to the skillet. Stir to combine and cook another 2 minutes to heat. Serve immediately and top with parmesan.