White Bean, Asparagus, and Quinoa Pilaf
Ingredients
- 1 lb asparagus, trimmed and halved
- 2 cups quinoa
- ¼ cup olive oil, divided
- 1 (32-oz) carton vegetable broth
- 1 small red onion, chopped
- ½ lb carrots, thinly sliced
- ½ cup sliced sun-dried tomatoes in oil
- 2 (15-oz) cans cannellini beans, drained and rinsed
- 3 Tbsp chopped fresh basil
Instructions
- Sauté quinoa in 2 Tbsp hot oil in a saucepan over medium heat 2 minutes. Add broth; bring to a boil. Cover, reduce heat, and simmer 15 to 20 minutes or until liquid is absorbed.
- Meanwhile, sauté onion, carrots, and asparagus in 2 Tbsp hot oil 3 to 4 minutes. Add vegetables to cooked quinoa; stir in sun-dried tomatoes, beans, and basil.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
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