Recipe: Citrusy Quinoa with Grilled Asparagus
- 1 cup quinoa, rinsed and drained
- 2 oranges and 1 lime
- 1 teaspoon cinnamon
- 1/4 tsp salt
- 2 cups water
- 1-2 tablespoons finely chopped parsley
- 1 tablespoon finely chopped mint
- 2 pounds green asparagus, woody ends snapped off
- 2 tablespoons olive oil
- Salt to taste
Zest 1 orange and 1 lime; reserve lime. In a medium saucepan, combine quinoa, zest, cinnamon, salt and water.
Bring to a boil, cover and reduce heat to low. Cook for 20 minutes. Remove from heat, leaving the lid on. Steam for 10 minutes. Fluff with a fork. Squeeze lime and add juice, chopped parsley and mint. Slice orange into half-moons.
Preheat the grill or broiler; brush asparagus with olive oil. Sprinkle with salt. Broil or grill, turning occasionally until the asparagus can be pierced easily with a knife and is bright green, about 5 to 10 minutes.
Serve asparagus spears with the quinoa and orange slices.