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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup | quinoa | 2 | cups | Vegetable stock | 4 | tablespoons | orange juice | 3 | tablespoons | lemon juice fresh | 2 | tablespoons | olive oil | 2 | tablespoons | balsamic vinegar | 1 | teaspoon packed | brown sugar | 1/2 | teaspoon | garlic powder | 1 | dash | salt | 1 | dash | black pepper | 1/2 | teaspoon | Red pepper, flakes | 8 | tablespoons | basil | 1/3 | cup | Tomatoes, sun-dried, chopped | 10 | stalks | green onion tops, chopped | 2 | cups cherry tomatoes | cherry/grape tomatoes | 4 | tablespoons | kalamata olives, sliced | 3/4 | cup | pine nuts | 10 | spears small (5" long or less) | Asparagus |
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Steps
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Sequence
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Step
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| | 1 | Rinse quinoa in a strainer under running water. | | 2 | Bring stock to a boil. | | 3 | Add quinoa and let it simmer for 10 - 15 minutes (until stock is absorbed) | | 4 | Set aside to cool. Meanwhile prepare vegetables. | | 5 | Combine ingredients for the dressing, pour over cooled quinoa and stir to mix. | | 6 | Add herbs and vegetables. Stir again. Sprinkle with pine nuts. | | 7 | Cover and refrigerate 2 - 6 hours or 24 hours for maximum flavor. |
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