Ingredients
Ingredients:
1 cup of quinoa
2 cups of water
1 small cucumber, diced
1/8 cup flat leaf parsley, chopped
3 tablespoons fresh mint, chopped
3 tablespoons fresh basil, chopped
1 cup cherry tomatoes
1 garlic clove
1 lemon
8 asparagus, bottoms trimmed
1/4 cup black olives, pitted
olive oil
balsamic vinegar
Salt and pepper
Preparation
Place the water in a small pot and add the quinoa and 1 teaspoon of salt, bring to a boil. cover and reduce to simmer. Cook for about 12 to 15 minutes. Drain excess liquid, if any. In a pot, boil the asparagus in salted water for 2 minutes. In a sauté pan, add 2 tablespoon of olive oil and then add the asparagus, salt, pepper, 1 tablespoon of balsamic vinegar, saute for 2 minutes and add a squeeze of lemon juice. In a sauté pan with a lid, add 2 tablespoon of olive oil and then add the garlic, cherry tomatoes, salt, pepper, 1 tablespoon of balsamic vinegar, cook for 8 minutes covered with the lid, but do check on them often. Discard the garlic.
To assemble: In a bowl, combine the quinoa, cucumbers, herbs, cherry tomatoes and black olives. Toss to mix thoroughly. Adjust seasoning, add a drizzle of olive oil and place asparagus on top.
