Sunday, March 31, 2013

Quinoa, Asaparagus, and Corn with Lemon Sauce

I made this recipe a few weeks ago. It was very easy, fast, and full of flavor. I had a bunch of asparagus that was needing to be cooked so it was a great reason to make this again. It was a perfect side dish to accompany a slice of Lentil Loaf. Enjoy!

Adapted from this recipe by LaaLoosh

Ingredients (serves 4-6)

  • 1/2 cup uncooked quinoa (I used an organic, rainbow quinoa)
  • 1 bunch of asparagus, each stalk cut into thirds
  • 4 scallions (green onions), diced
  • 2 garlic cloves, minced
  • 1 cup corn, canned or frozen (Or you can use fresh, just boil corn cobs first and remove cooked corn kernels from the cob)
  • 2 tbsp lemon juice
  • 2 tbsp dairy-free butter
  • 1 tbsp honey
  • Salt and pepper to taste


  • Cook quinoa according to package directions then set aside.
  • Place a medium skillet over medium-high heat, melt butter then add asparagus and garlic. Cook until asparagus is tender and bright green, about 5 minutes. Then add corn and honey to skillet. Cook until heated thoroughly.
  • Next add the quinoa to the skillet, along with the scallions/green onions and lemon juice. Mix gently to combine. Season with salt and pepper to taste.
  • Serve warm.


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