This is a restorative and healthy meal after a run, or a long day in the office.
Makes 2 generous servings
1 cup quinoa, rinsed
4 cloves garlic, diced
5 tablespoons olive oil
2 cups vegetable broth or water
1 bay leaf
1 bunch spinach or baby chard, rinsed and chopped
1 bunch asparagus, washed and chopped, with woody ends removed
10 shiitake mushrooms, sliced
1/4 cup slivered almonds
1 tablespoon soy sauce
Saute garlic in 2 tablespoons oil in a large pot over high heat for 2 minutes or until tender. Add quinoa and another tablespoon of oil to coat the quinoa.
Reduce heat to medium and toast, stirring constantly, until the quinoa turns brown (about 10 minutes).
Add the broth or water and bay leaf, and bring to a boil. Reduce heat, cover and simmer for 15 minutes (until liquid is absorbed).
While the quinoa is cooking, saute the mushrooms in remaining 2 tablespoons of oil until soft. Add asparagus and cook until just tender. Add the greens and cook until wilted. Remove bay leaf and add the mushroom and greens to the quinoa. Add the almonds, and stir well to combine. Season with the soy sauce.
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