Quinoa Asparagus Salad

• 1 cup quinoa, rinsed and drained
• 2 cups low sodium vegetable broth
• 1 bunch asparagus, ends trimmed, sliced into 1 inch pieces
• 1/2 small red onion, chopped
• 1 tsp. chopped garlic
• 1 tbsp. olive oil
• 1/4 tsp. salt
• Freshly ground black pepper

Bring the quinoa and broth to a boil.  Reduce heat and let simmer until all liquid is absorbed, 20 minutes.

Meanwhile, heat the olive oil in a saute pan.  Add asparagus, cover and cook 5 minutes, stirring occasionally.  Add onion and garlic and continue to cook 4 more minutes.

Combine quinoa and asparagus mixture in a large bowl, season with 1/4 tsp. salt and freshly ground black pepper.  Let cool for a bit and then cover and put in the fridge until you're ready to serve.

Enjoy!!

Spring Vegetable Soup

• 8 cups reduced sodium vegetable broth
• 1 cup orzo
• 1 carrot, chopped
• 1 bunch asparagus, sliced diagonally in small pieces
• 1 cup frozen green peas
• 1 zucchini, chopped
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1/2 tsp. crushed red pepper
• 1 bunch green onions, white and light green parts only, chopped

Bring broth to a boil in a pot over high heat.  Add orzo and carrots and boil 7 minutes.  Add asparagus, frozen peas, zucchini and spices and continue to boil until veggies are tender, 10 minutes.  Remove from heat and stir in green onions and serve.

Enjoy!

Quinoa Stuffed Peppers

• 1 large red onion, chopped
• 1 jalapeno, seeded and minced
• 1 tbsp. olive oil
• 1 tbsp. ground cumin
• 1 tbsp. chopped garlic
• 1 - 15 oz. can petite diced tomatoes with jalapenos, drained, juice reserved
• 1 - 15 oz. can black beans, rinsed and drained
• 3/4 cup quinoa, rinsed
• 1 1/2 cups vegetable stock
• 1 cup Daiya dairy free pepper jack cheese (or regular pepper jack)
• 3 large red bell peppers, halved lengthwise, seeds and ribs removed

Preheat oven to 350 F.  Pour reserved juice from canned tomatoes into a sprayed 13x9 baking dish.

Heat oil in a saucepan over medium heat.  Saute onion and jalapeno for about 5 minutes, until soft.  Add cumin and garlic and cook for another minute. Stir in drained tomatoes and cook for 5 minutes, until most of the liquid has evaporated. Stir in black beans, quinoa and broth.  Cover and bring to a boil.  Reduce heat to medium low and simmer for 35 minutes, or until quinoa is tender.  Stir in the cheese.

Fill each halved bell pepper with the quinoa mixture and place in the baking dish.  Cover with foil and bake 45 minutes. Serve with sliced avocado.

Enjoy!!