2 cups cooked quinoa (see basic directions)
10 small cooked red skin potatoes, cubed (about 2 cups)
10 cooked asparagus spears, cut into 1-inch pieces (about 1 cup)
1 tablespoon olive oil
¼ cup grated parmesan or Romano cheese (I prefer freshly grated )
Salt and pepper, if desired
1. Mix together potatoes and asparagus.
2. Toss with Olive Oil.
3. Sprinkle with cheese, stirring gently to coat.
4. Stir in quinoa
5. Salt and pepper to taste, if desired.
May be served hot or cold.
Yields 4 main dish servings (about 1 cup each)
Or 8 side dishes (about ½ cup each)
Serving size-1 cup
Calories = 225 Fat = 4 grams Carbs = 30 grams Protein = 10 grams
- Add ½-1cup cooked shrimp, chicken, turkey or anything that sounds good to you.