Asparagus is a powerful green veggie full of anti-inflammatory and antioxidant properties. It is also filled with vitamins A, C, E nad K, and has a very low glycemic index of 15, making it a great addition to diabetic diets. This recipe, courtesy of City of Hope Executive Chef Christian Eggerling, is both vegetarian and vegan, and is a great side dish or main meal for any season.
- 3 cups vegetable stock
- 1 ½ cups tricolor quinoa, rinsed, steamed, fluffed, chilled
- 1 bunch asparagus, washed, cut reserve tips, cut stalk on the bias
- 1 yellow bell pepper, washed, julienne
- 1 vine ripened tomato, washed, julienne
- 1 bunch spinach, fresh
- 2 tbsp olive oil
- 1 tbsp lemon juice, fresh
- 1 tbsp garlic, minced
- 1 tsp basil, fresh, washed, julienne
- 1/16 tsp salt
- 1/16 tsp black pepper, table grind
- In a sauce pan, heat stock to a boil. Add rinsed quinoa, cover and reduce heat to a light simmer and allow quinoa to absorb the liquid. This should take approximately 15 minutes.
- Place cooked quinoa in a bowl, fluff with a fork and reserve in the refrigerator.
- In a mixing bowl, toss asparagus, 1 tbsp of olive oil and garlic and toss until asparagus is well coated, then season with salt and pepper. Place asparagus on a preheated grill and cook for approximately eight minutes, or until asparagus is lightly charred, but not overcooked.
- Remove asparagus from the grill and let cool in the refrigerator.
- Place all ingredients in mixing bowl with quinoa and combine thoroughly.
- Season with salt and pepper, then serve.