There is something satisfying about eating clean. When clean eating is combined with flavor and good ingredients that satisfaction increases to almost a euphoric sense of well being. I love asparagus. I also happen to love quinoa. It’s popularity in my house is going strong. My husband likes it and so does my baby girl and that, my friends, is good in my book.
To think, this recipe started when I send Kurt to the store for a little asparagus instead he returned with a family size package that could have fed 8 people.
What I mostly love about this recipe is how sturdy it is. It holds up well and does a good job keeping you full for hours. The trick to eating healthy is using the ingredients you like and turning them into recipes you love. Variety is key and it’s likely to help prevent food boredom resulting in fewer slip ups and late night trips to the snack cabinet or the junk food drive through. I haven’t had drive through junk in over 5 years and proudly admit that I don’t miss it. Briana hates drive through food as well. Last time she had it, she proclaimed it tasted nasty and spit it out. She was 4 then, three years later she is still drive through junk free.
Have a fun day everyone! I’m off, thanks to the Winter Storm Juno we have a snow day.
- 1 cup quinoa, uncooked
- 1 bunch asparagus, cut into one inch pieces
- 2 carrots, peeled and shredded
- 1 can (15oz) chickpeas, rinsed and drained
- handful fresh parsley, chopped
- salt & pepper
- ¼ cup italian dressing (more if needed)
- Bring two cups of water to a boil and cook quinoa according to the package instructions. Let stand uncovered, fluff with a fork and allow to cool.
- In a separate pot bring a cup of water to a boil, add asparagus and cook for 2 minutes. Drain and set aside. The asparagus should be slightly crunchy.
- Combine quinoa, asparagus, carrots, chickpeas and parsley in a bowl.
- Stir in italian dressing. Season with salt, pepper and enjoy.