Whole quinoa with asparagus, turmeric, and ginger: a vegan first course, typically spring-like. A simple recipe to make, filling yet light.
Rinse the quinoa and cook it according to the instructions on the package.
Clean the asparagus and steam them.
Sauté the asparagus in a pan with extra virgin olive oil and a pinch of ground ginger.
When the quinoa is cooked, add it to the asparagus and season with ground turmeric.
Mix well and serve hot.
Pot for cooking quinoa
Steamer or steaming basket
Pan
Colander (to rinse the quinoa)
Italy
| Energy (kcal) | 203.01 |
| Carbohydrates (g) | 19.88 |
| of which Sugars (g) | 3.68 |
| Fat (g) | 10.02 |
| of which Saturates (g) | 1.39 |
| Protein (g) | 6.97 |
| Fiber (g) | 5.07 |
