Give Peas a Chance! (4/16/11)

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Lemony Quinoa with Roasted Asparagus and Peas
Serves 4-6

• 1 Tablespoon olive oil
• 1 pound asparagus (1 bunch), woody ends trimmed and cut into 1 1/2-inch pieces
• salt and pepper
• 2 garlic cloves, minced
• 1/2 cup finely chopped shallot
• 1 1/2 cups uncooked yellow quinoa, rinsed
• 3 cups vegetable stock
• 1 Tablespoon lemon zest (almost the whole lemon)
• 3 Tablespoons lemon juice (get the zest off before you juice it)
• salt and pepper
• 1 cup fresh peas (about 1 lb English Peas you shell) or 1 cup frozen peas
• 1/2 cup toasted cashews
• 2 Tablespoons fresh chopped chives for garnish

Preheat oven to 400F. Place asparagus on a baking sheet, drizzle with 1 teaspoon olive oil, sprinkle with salt and pepper and roast for 10 minutes, stirring occasionally. Set aside.

Meanwhile, heat other 2 teaspoons oil in a medium pot over medium heat. Add garlic and shallots and cook for 2 minutes. Add quinoa, stock, lemon juice, lemon zest and a generous sprinkle of salt and pepper. Cover, bring to a boil, reduce heat and simmer for 15 minutes. Remove lid and sprinkle peas on top of quinoa mixture, cover and continue cooking for 5 more minutes. Add roasted asparagus, stir gently to combine, then garnish with cashews and chives and serve.