Thursday, July 29, 2010
Lemon Quinoa with Asparagus and Feta
2 cups quinoa
2 tablespoons olive oil
1 shallot, minced
4 cups asparagus, trimmed and cut into 1-inch pieces
1 teaspoon chopped fresh thyme
8 ounces feta, crumbled
Juice of 1 lemon
Start quinoa cooking according to directions on package. Saute the shallot in a tablespoon of olive oil. When shallot is brown, add in asparagus and thyme. Cook asparagus until tender but still bright green, about 8-10 minutes. Halfway through cooking time, add about a tablespoon of water.
When the asparagus is done, remove the pan from heat and stir in cooked quinoa. Then add feta, lemon juice, and 1 tablespoon of olive oil.
This should make about 8 servings. Each serving is 6 points and has 11 grams of protein.