Quinoa Pilaf with Fresh Asparagus

2 cups Quinoa, dry
4 cups Chicken Stock (or water)
1 cup Carrot, fresh, diced
1 cup Celery, fresh, diced
1/2 cup Onion, fresh, diced
1 cup Mushrooms, fresh, diced
2 cups Asparagus, fresh, chopped
2 tsp Thyme, fresh or dried
1 Tbsp Olive Oil
salt & pepper to taste

Rinse the Quinoa thoroughly by using a strainer to remove the saponin which is a soap-like substance that naturally occurs on the outside of the grain. It is presumed that saponin acts as a natural deterrent to insects and birds.

Bring the Chicken Stock to a boil and add the (washed and drained) Quinoa. Cover and simmer for 10 to 15 minutes, turn off the heat and keep covered until all liquid had been absorbed. Set aside.
In a drizzle of Olive Oil in a large pan over medium heat, saute' the fresh vegetables (except the asparagus) until mushrooms have given up their liquid and carrots are barely tender. Add fresh thyme, place in a large mixing bowl and set aside.
Add a little water to the saute' pan and bring to a boil. Add fresh asparagus, cover for just 30 seconds...just long enough for it to turn bright green and heat through. Remove from the heat, drain and add to the vegetable saute'. Add the Quinoa to the vegetables, toss with a little salt and pepper to taste and enjoy.



Serving Size: makes 24 1/2cup portions

Number of Servings: 24

Recipe submitted by SparkPeople user NKEITH01.