Gingered Quinoa with Asparagus and Chickpeas
A perfect transition meal as we make our way out of the cold and into spring! Quinoa cooked in carrot juice, ginger and garlic provides the perfect balance of brightness! Sprinkled with fresh spring asparagus, almonds, chickpeas and some hearty coconut shreds, this make s the perfect meal for a swanky sit down or an on-the-go day. Make it once and enjoy it all week long! Don't forget to pack it this summer for all your parties in the park, too!
- 3/4 cup almonds, chopped
- 1/2 cup red onion, chopped
- 3 cloves of garlic, minced
- 2 tablespoons ginger root, minced
- 1 cup tri colored quinoa
- 1 3/4 cups fresh carrot juice
- 1 cup asparagus, cut into quarter inch segments
- 1 small apple, diced
- 3/4 cup cooked chickpeas
- 1/2 cup unsweetened, shredded coconut
- splash of rice vinegar (optional)
Toast almonds in a large sauce pan over medium heat. When they begin to brown, transfer to a bowl and set aside.
Return pan to high heat and add onion. Bring heat down to medium. Stir often, adding droplets of water if it begins to stick. Continue to cook for 3-4 minutes. Add in garlic, ginger, quinoa, carrot juice and asparagus. Season with a pinch of salt and fresh ground pepper. Stir well and bring to a boil. Reduce to a simmer and allow to cook for 12 minutes, covered. Remove lid and allow to cook for another 5 minutes, letting the juice evaporate. Transfer to a large serving bowl and fold in the apple, chickpeas, coconut and almonds. Add in splash of rice vinegar, if using.
Can be served room temperature or chilled.