Quinoa Chick Pea and Asparagus stir fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup dry Quinoa2 cups vegetable stock3 tbsp olive oil2 cups assorted bell peppers2 cups asparagus spears chopped into bite sized pieces1 cup chopped onions1 cup corn kernels cut off the cob1 cup chick peas1 cup cherry tomatoes halved4 tsp Pesto (Wegmans has a jar of prepared Pesto)2 tablespoons Balsamic Vinegar
Cook Quinoa according to package directions but with Vegetable stock instead of water.
As the Quinoa cooks, stir fry the asparagus, peppers, corn and onions in olive oil. When the quinoa is almost ready, add the tomatoes, chick peas, pesto and balsamic vinegar to the stir fry.
When the quinoa is finished, add to the stir fry and toss to distribute.
Serve hot or cold.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user SRIDGWAY38.
As the Quinoa cooks, stir fry the asparagus, peppers, corn and onions in olive oil. When the quinoa is almost ready, add the tomatoes, chick peas, pesto and balsamic vinegar to the stir fry.
When the quinoa is finished, add to the stir fry and toss to distribute.
Serve hot or cold.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user SRIDGWAY38.
Nutritional Info Amount Per Serving
- Calories: 229.0
- Total Fat: 9.1 g
- Cholesterol: 0.8 mg
- Sodium: 114.5 mg
- Total Carbs: 33.4 g
- Dietary Fiber: 5.3 g
- Protein: 7.1 g
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