I am so crazy glad that spring is finally here. I’m choosing to celebrate the new season by devouring as many delicious leafy greens and asparagus as I possibly can. I invite you to join me in this salad filled celebration, by sharing this very simple recipe. It takes about 20 minutes to whip up and is far more filling than you’d think. Try it (or a variation on it) this weekend!
1 cup- uncooked quinoa
1 cup- beef broth (or chicken or vegetable)
1 cup- water
4 or 5- handfuls of chopped kale
1- handful of fresh young asparagus spears (washed and trimmed and cut in to 2 inch long pieces)
1- apple (any variety chopped in to cubes)
a drizzle of sesame oil
a sprinkling of tamari (soy sauce)
Instructions: Cook quinoa as per instructions substituting the broth for one of the cups of water. Should cook up in exactly 15 minutes. While that’s happening, put the chopped kale and asparagus in a large bowl. Add the sesame oil and tamari and lightly massage the greens til they are completely coated. When the quinoa is finished, poor it on top of the veggies and mix so that the kale softens. Lastly add the chopped apple and mix again. That’s it, enjoy!