Quinoa Pilaf With Asparagus

Quinoa Pilaf With Asparagus

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READY IN 45 mins
PREP TIME 30 mins
COOK TIME 15 mins

Asparagus, lemons, almonds and a kick of cayenne and cumin, make this quinoa pilaf a flavorful and healthy alternative to rice.


  • 1 cup quinoa, rinsed
  • 2 cups chicken or vegetable stock
  • 1-2 T olive oil, lemon-infused olive oil or almond oil
  • ½ red onion, finely sliced into rings
  • 1 small bunch of asparagus, sliced
  • 3 stalks of celery, sliced
  • 1.5 t cumin
  • 1 pinch of cayenne to taste
  • 1 t lemon zest
  • Juice from 1 lemon
  • ½ cup toasted almonds, chopped
  • ½ cup parsley, chopped
  • A splash of oil, almond, olive or lemon-infused almond oil


  • 1Bring two cups of quinoa to a boil in a medium size pot. Add quinoa, reduce heat, cover and cook for 15 minutes or per package instructions. Quinoa should absorb all the stock.
  • 2Remove from heat, fluff with a fork, cover and let stand for 15 minutes.
  • 3In a separate pan heat olive oil and sauté onion rings for about 5 minutes, until limp and starting to caramelize. Careful not to burn. Add celery and asparagus and sauté another 4 or so minutes, until asparagus is al dente, crispy but cooked. Add cumin, cayenne and lemon zest, stir and cook one more minute. Remove from heat.
  • 4Toss quinoa, sautéed vegetables, almonds and lemon juice together. Finish with a splash of the same oil you used to sauté the vegetables.