Healthy Chicks

[it’s even more delicious than it looks]

Quiona, quinoa, quinoa. Oh how I love cooking with this delicious protein-packed grain like substance. With the versatility of rice with a rich, nutty flavor, quinoa makes for the perfect base to any dish. You can pair it with chicken, dress up a salad, or substitute it for rice in your favorite stir-fry.

Or you could make this Veggie Quinoa with Asparagus and Garlic & Basil Goat Cheese, as I did the other night. When I came across a garlic & basil goat cheese from Crystal Brook Farm at the Copley Square Farmer’s Market the other day, I knew just what I wanted to do with it. My dinner for the night was envisioned in seconds.

What Ya Need

*Serves About 4

-1 c. quinoa, prepared with 2 c. water

-1 small yellow onion, diced

-1 c. spinach, chopped

-1/2 c. portobello mushrooms, chopped

-handful fresh or frozen asparagus, chopped

-1 tsp. basil

-1 tsp. of your favorite seasoning blend (I chose onion, garlic & herb)

-1 to 2 cloves garlic, crushed

-goat cheese (I bought a garlic & basil blend from the Farmer’s Market)

-handful of walnuts, crushed (optional)

-salt & pepper to taste

1. Add quinoa and water to a medium pot and bring to a boil. Once it starts boiling, reduce to low heat.

2. Add in chopped vegetables, garlic and herbs and simmer for 2o to 25 minutes, or until water is gone.

3. Once veggies are cooked through, top with goat cheese, optional nuts and salt & pepper to taste. Enjoy!

~Serve quinoa with pita bread and a glass of red wine and enjoy on the patio if you can- the ultimate springtime trio if I do say so myself.