1 cup uncooked quinoa
2 cups water
seasoning to taste*
1 zucchini, chopped
2 carrots, chopped
1 bunch asparagus, chopped
2 tablespoons olive oil
1.5 cups spinach, chopped
1/3 cup toasted almonds, chopped
1 cup chickpeas, drained
seasoning to taste**
In a saucepan, combine rinsed quinoa and water. *I used about a tablespoon of Epicure's chicken broth powder, whereas the original recipe calls for one cup water and one cup carrot juice. Bring to a boil and let simmer with a lid until the liquid is absorbed, about 15 minutes.
Meanwhile, combine the carrots, asparagus, and zucchini in a pan with olive oil over medium heat. Cook just until they begin to soften (or however you like your vegetables cooked!), about 7 minutes.
In a large serving bowl, combine your quinoa, grilled vegetables, chickpeas, spinach, and almonds. **I added a salt-free garlic powder mix, along with lots of fresh black pepper.
This can be served both hot or cold, but keep in an airtight container in the fridge for 2-3 days.