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Asparagus Rice and Quinoa

4/5/2015

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A pleasant medley of fresh asparagus, leafy greens, rice and quinoa. This dish can be a great option for a quick one dish meal! 

Ingredients:

  • 1 cup - Basmati Rice
  • 1 cup - Quinoa
  • 3 cups - Vegetable Stock or Water
  • 1 bunch - Asparagus - chopped into 1 inch pieces
  • 4 cups - Leafy greens (I used power greens - mix of spinach and kale) - roughly chopped
  • 1 inch - Ginger - grated
  • 2 tablespoons - Olive oil
  • 1 teaspoon - cumin seeds
  • Salt to taste
  • Juice of 1 medium lemon

  1. Wash the rice and quinoa together in a sieve. Drain out all the water.
  2. Place the washed rice & quinoa in a 3 quart stock pot. Add 3 cups of water or vegetable stock.
  3. Bring it to a boil. Lower the heat, cover the stock pot and cook the rice & quinoa mixture for 20 minutes.
  4. After the rice & quinoa is cooked, lightly fluff it with a fork to separate the grains.
  5. Heat the olive oil in a non-stick pan. Add cumin seeds, let them sizzle & turn medium brown in color.
  6. Add the chopped asparagus & leafy greens. Saute for 5 minutes until the veggies are softened but not overcooked.
  7. Add the grated ginger. Saute for 1 minute.
  8. Add the cooked rice & quinoa mixture. Stir gently and mix well. Continue stirring occasionally for 4-5 minutes. Turn off the heat.
  9. Add the lemon juice. Mix well.
  10. Serve hot. 

Serves - 8
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