Lemon Pepper Asparagus Quinoa 2

Every year when asparagus season rolls around, I find myself doing the same thing.  Eating all the asparagus I can possibly fit into my stomach, and talking about how much I like to eat all of the asparagus.  And then I get so sick of asparagus that its ok that it won’t be another year until I do the routine all over again.  But I love every second of it, even when I get really sick of asparagus, because it just means I move on to the next product obsession!!

We’re still bffs, and I am so into it that I find the need to take pictures like this one, because.. pretty!!

Lemon Pepper Asparagus Quinoa 3

I also recently discovered that roasting things with lemon zest is the best.  Now that I am rereading that sentence I am pretty excited that it rhymed. I didn’t even do it on purpose!! Sometimes its the little things in life, right?  But seriously, so good!!  I have a lemon hoarding problem at the moment because I am on a lemon-in-and-on-everything kick.  Morning: lemon water.  Afternoon: salad with lemon.  Dinner: asparagus and lemon and quinoa! Am I predictable?  Perhaps.  Do I care?  Nope!

Health highlights of Asparagus: Some believe asparagus to be a detoxifying vegetable.  It is also a diuretic, a very good source of iron, high in folate (which supports cell function and heart health), an excellent source of vitamin A which is good for your vision), is really good for your skin (protects it from sun damage, and helps promote healthy cell replication), and is good for digestive health!

Lemon Pepper Asparagus Quinoa 1

Lemon Pepper Asparagus Quinoa
Prep time: 
Cook time: 
Total time: 
Serves: 2
Roasted Asparagus
  • 2 bunches Asparagus
  • 1 tablespoon EV Olive Oil
  • Zest 1 Lemon
  • Sea Salt
Lemon Quinoa
  • 1 tablespoon EV Olive Oil
  • 3 cloves Garlic (minced)
  • Juice 1 Lemon
  • 1 cup Quinoa
  • 2 cups Water
  • ½ teaspoon Fresh Black Pepper
  1. Preheat the oven to 450
  2. Clean the asparagus and snap or cut the woody bottoms (about 1.5 inches off the bottom) and discard the bottoms
  3. Slice the asparagus into bite sized pieces
  4. On a baking sheet lined with parchment paper, toss the asparagus with the lemon zest and sea salt
  5. Place in the oven to roast until the asparagus gets tender but begins to get brown and crispy in some areas, about 20 minutes
  1. In the bottom of a medium pot add the olive oil and garlic
  2. Cook until the garlic get fragrant and begins to brown, about 2 minutes
  3. Add the lemon juice to the hot garlic and oil
  4. Add the quinoa, water, and black pepper and give it a quick stir
  5. Bring to a boil, then reduce to a simmer and place a lid on the pot and cook about 15 minutes
Almost time to eat, lets assemble!
  1. When the asparagus comes out of the oven, carefully pull up the parchment and use as a funnel to add the asparagus to the cooked quinoa
  2. Give it a stir and enjoy!!


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