- April 2019 -

Springtime Quinoa


  • 1 c. uncooked quinoa

  • 1/2 c. frozen peas

  • 1/4 c. raw sunflower seeds

  • 2 tsp. garlic, minced

  • 1 Tbsp. olive oil

  • 1 1/2 c. chopped asparagus

  • 1/2 c. roasted red peppers, diced

  • Salt and pepper to taste

  • 2 Tbsp. fresh parsley, chopped

1. Cook the quinoa according to the package directions. Cover and set aside.

2. Boil the frozen peas for 2 to 3 minutes, then drain and add to quinoa.

3. Heat a heavy skillet to medium, and then add sunflower seeds. Stir for 1 to 2 minutes until they start to brown and give off a rich fragrance. Remove from pan and set aside.

4. Heat olive oil in the same skillet and sauté garlic for a minute, until fragrant.

5. Add asparagus to skillet. Sauté for 2 to 3 minutes.

6. Add the cooked quinoa with peas, along with the diced red peppers into the pan. Mix well, season with salt and pepper to taste, then divide mixture evenly onto 4 plates. Sprinkle toasted sunflower seeds and fresh parsley on top of each serving.



L. Piriano




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Ralph Frisina



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  40 Years Experience formerly Broker Owner of Mainstone Realty
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Gloria Payton


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Over 30 years experience in assisting buyers/sellers


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