Minimally Invasive

Use any combination of vegetables you want. Dried fruits are excellent in here as well.

1 cup quinoa
2 cups chicken or vegetable stock
1 bunch asparagus
1 julienned carrot
1 red bell pepper, chopped
1/4 cup cilantro, chopped
handful of slivered almonds
olive oil
champagne vinegar or lemon juice
1/2 shallot, minced
3 sprigs fresh thyme, minced
feta

In a medium pot, set chicken stock to boil and add quinoa, stirring to distribute. Cover and turn heat to low. Simmer until stock has been absorbed, about 15 minutes.

Cut asparagus into 2-inch pieces and steam until it’s just softened, but still has a tiny bit of crunch. I cooked mine in the microwave with a little bit of water for 4 minutes. In a large bowl, combine, asparagus, carrots, red bell pepper, cilantro, and slivered almonds.

In a small bowl, whisk together olive oil and vinegar or lemon juice. Add shallots and thyme, stirring to combine.

Toss cooked quinoa with vegetables and dressing. Top with feta and add salt & pepper to taste.