Vegan Spring Quinoa 1

It’s official.  Even though I am not sure the weather got the memo yet, it’s Spring!!  And it’s the most popular topic of conversation for every person in North America.  The idea of wearing short sleeves has never been more exciting.  (Like, seriously, I can not wait)

And I am so excited that I had to jump momentarily into Spring food.  I usually wait to start my asparagus binge until the farm down the street gets them in (they are so fresh that they are sometimes still warm from the sun).  But I couldn’t restrain myself and a bought a bunch this week.  Spring guys!!!!! So much excitement.

Vegan Spring Quinoa 2

Hubby and I went to see the new Muppets movie this weekend.  I am nerdy enough to have worn my Kermit shirt to go see it… which might have totally made that girl who wears a band’s tee shirt to the band’s concert.  I was ok with it.  When we saw the last Muppets movie in the theater I wore my Kermit hat.  I really like the Muppets.

And aside from a startling personal realization that Miss Piggy is to Kermit what I am to hubby, I loved every minute of it.  Much like all the Disney movies I have seen lately, the soundtrack has now been playing on repeat in my car.  Bret Mckenzie is a genius.

Ready to jump into Spring with me?

Health highlight of peas:  Peas often go unnoticed because they are so common.  But peas pack a nutritional punch.  They are chock full of fiber, antioxidants, vitamins and minerals.  They are even a good source of protein!  They are -inflammatory, and have even been shown to reduce risk of stomach cancer.  Though they are often considered a more starchy vegetable, they are composed of about ¼ protein and are considered moderate on the glycemic index.  They are also a good source of most of the B vitamins

Vegan Spring Quinoa

Vegan Spring Quinoa
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
Quinoa with asparagus, and a coconut and pea sauce
  • 1 cup Quinoa
  • 2 cups Water
  • 1 bunch Asparagus (trim the bottom about ½ inch, then slice)
Coconut Pea Sauce
  • ½ cup Coconut Milk (the full fat kind in a can)
  • ½ cup Peas (I used frozen)
  • 2 Green Onions (sliced)
  • 1 tablespoon Lime Juice
  • 1 tablespoon fresh Parsley
  • Salt and pepper (to taste)
  • Sriracha (optional, to serve)
  1. In a medium pot add the quinoa and water
  2. Bring to a boil then reduce the heat to low and place a lid on the pot – set the timer for 10 minutes
  3. When the 10 minutes is up, add the asparagus, stir, replace the lid, and cook another 10 minutes (or until the asparagus is tender and the quinoa is cooked)
Coconut Pea Sauce
  1. (Make while the quinoa is cooking)
  2. In a small pot bring the coconut milk, peas, and green onions to a boil
  3. Add to a blender with the lime juice and parsley
  4. Blend until smooth (carefully, since its hot)
  5. Taste, add salt and pepper to your liking
To Serve
  1. Dish up the quinoa and top with the coconut pea sauce
  2. Enjoy!!


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