Recipe: Citrusy Quinoa with Grilled Asparagus

Serves 5

  • 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.