- April 2019 -

Springtime Quinoa

INGREDIENTS

  • 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


INSTRUCTIONS
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.


CONTACT US




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L. Piriano

REAL ESTATE

BROKERAGE, BROKER OF RECORD


Lou@ListWithLou.com
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Ralph Frisina

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Direct: 905-961-6486  

  40 Years Experience formerly Broker Owner of Mainstone Realty
Expert in investment and new construction
Also CEO of Frisina Group (acquisitions and building)

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Gloria Payton

Broker


Direct: 905-575-3843

Over 30 years experience in assisting buyers/sellers

 

5 Term Director Realtors Association Hamilton-Burlington Official Educator for Realtors

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Chris Allen, MBA Broker


Direct: 905-320-2850

 

Commercial Specialist
Consummate Sales Professional

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