Spring Quinoa

• 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

1. 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 saute 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 saute 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.
2. To assemble:
3. In a bowl, combine the quinoa, cucumbers, herbs, cherry tomatoes and black olives. Toss to mix thoroughly.
4. Adjust seasoning, add a drizzle of olive oil and place asparagus on top.

ingredients, quinoa, water, cucumber, flat leaf parsley, fresh mint, fresh basil, cherry tomatoes, garlic, lemon, black olives, olive oil, balsamic vinegar, salt

Taken from www.epicurious.com/recipes/member/views/spring-quinoa-50178850 (may not work)