Fresh spring vegetables bring beautiful color, texture, and flavor to this simple quinoa pilaf. It's a wonderful way to use leftover cooked quinoa while adding more fiber, plant protein, and nourishing vegetables to your plate. Serve alongside grilled chicken, fish, or roasted lamb.
Ingredients
2 tablespoons
extra virgin olive oil
1 medium
dried minced onion
cut into crescent moons
2 small
carrots
peeled and cut on the bias
¾ pounds
asparagus
cut into 3-inch pieces
½ pounds
sugar snap peas
chopped
3 cups
cooked
quinoa
1 teaspoons
Herbamare
¼ cups
chopped
fresh dill
¼ cups
snipped
fresh chives
