Quinoa is an ancient grain that is easy and quick to cook (just 15 minutes) and is a complete protein - includes all the essential amino acids. Be sure to rinse it well before cooking to remove its bitter, protective coating. You will find it in most stores with the other grains (rice, etc.).
1 cup organic quinoa
2 cups water or chicken broth
2 tablespoons olive oil
4 asparagus spears, chopped in 1/2" pieces
8 shiitake mushrooms, sliced
1 carrot, grated
4 scallions, sliced
Cook the quinoa according to package directions. The ratio of water to grain is the same as for rice - 2 parts water to 1 part quinoa. Optionally, use chicken broth in place of water for additional flavor.
In a skillet, heat the olive oil and saute the asparagus, mushrooms, carrots, and scallions just until tender.
Add sauteed vegetables to cooked quinoa and mix well.