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Preparation Time
5 minutesCooking Time
20 minutesDifficulty Rating
1Health Level
5Serves
4
Ingredients
- ⅓ cup / 57 g quinoa, uncooked
- 1 cup / 240 ml water, more as needed
- 1 tsp. / 5 ml olive oil
- ½ cup / 70 g asparagus
- ½ cup / 75 g potato, preferably sweet or purple, scrubbed well (not peeled), diced
- ½ small onion, diced
- ¼ clove of garlic, chopped finely
- ¼ cup / 30 g almonds, sliced and toasted
- 1 tsp. / 5 ml lemon juice
Directions
- Rinse quinoa in a wire mesh colander.
- Heat water in a pot and add quinoa, bring to boil. Reduce heat and let cook until the quinoa opens up and reveals its curlicue character, approximately 15 minutes. It should be soft and pleasant to chew. If there is still liquid after quinoa is cooked, drain it off. Set aside.
- In a separate pan, heat oil and add in the potatoes. Cover for a few minutes to allow the insides of the potatoes to moisten and cook. Remove cover and toss, cooking a few minutes more until the potatoes start to brown. Continue tossing to get more color and crispness. When cooked, set aside on a plate.
- In a bowl, pour in the quinoa and mix with lemon juice. Top with potatoes, onion, nuts, and asparagus.
Right now steps 3 and 4 look exactly the same — how should we prepare the asparagus, onion, garlic, and almonds (or are the almonds not placed in heat)?
Hi, SugarFiend88. Those steps were indeed the same, and that glitch has been corrected. The almonds are recommended to be toasted.
Hi, Jennyfer. You can find a similar food as a placesaver, then make the swap at mealtime. It doesn’t have to be a perfect match, just focus on the carb – for example, 2 slices of bread.
How do I transfer this receipe to my daily menu please
Hi, Ghidera. Yes, the quinoa should be covered when cooking. Thanks for the heads-up, though. Indeed, cooking grains can be sensitive to outside conditions, and we have updated the recipe accordingly.
Hi, Stacky12. Any potatoes are fine, but the most nutritious are sweet potatoes and purple potatoes. The latter are probably most suited to this recipe, as they do not have a flavor that differs significantly from regular white potatoes.
Hi, kerchansky. Most of the recipes can indeed be frozen. The beverages and anything containing fresh produce, soymilk, tofu, or cottage cheese may not be so appealing after thawing.
Hi, lbabbitt. Some of the recipes are from Clubmembers and not from the TDC team – very few of these have information yet. Information is being added to the TDC recipes at a faster rate. If you have a question about any specific recipe(s), just post the name(s), and I will update the information.
Why is there exchange information, serving size and other information on some recipes and not others? It makes it impossible switch out the recipes for others without them. Also some recipes have a place to comment and others don’t???
Can ant of these receipes be frozen?
What potatoes do you use
I take it the quinoa should be covered when cooking? Just did exactly as above and all water was gone in five minutes.
Hi, NLoomisTX. The serving size ranges from 1/2 to 1 cup.
This meal is delicious and very filling. I had broccoli instead as I don’t like asparagus. I will try 2/3 cups of quinoa next time as I couldn’t eat it all. Sauteing the potatoes took some time, I would start with this next time.
Serving size?