A healthy anti-inflammation lunch dish from chef Ezra Title. Asparagus is an excellent source of vitamin K, as well as numerous B vitamins, and quinoa is a rich source of magnesium.
1 tsp extra-virgin olive oil
1 cup diced onion
3 spring garlic scapes (stalks), chopped
1 cup quinoa
1/4 cup unpasteurized apple cider vinegar
2 cups chicken or vegetable stock
1/2 tsp grey sea salt or pink rock salt
1/4 cup canned puréed squash or pumpkin
12 asparagus spears, chopped
1/4 bunch parsley, chopped
5 basil leaves, chopped
1/4 bunch chives, chopped
5 green onions, chopped (garnish)
Step 1: Add olive oil, onions and spring garlic into a small, shallow pot. Spritz liberally with filtered water or broth to ensure the oil doesn't overheat. Sauté on medium-low until translucent, approximately 2 minutes.
Step 2: Stir in quinoa, coating it with the oil. Turn heat to medium-high and add apple cider vinegar to the pot, stirring constantly.
Step 3: Once the vinegar has evaporated, add stock and salt. Cover and bring to a simmer, cooking on low for approximately 10 minutes, and stirring occasionally.
Step 4: Add asparagus spears and simmer for another 5 minutes.
Step 5: When quinoa is cooked add squash purée and fresh herbs.
Step 6: Garnish with green onion and serve immediately.
See more recipes from Julie Daniluk.
Reprinted with permission from Julie Daniluk's Meals That Heal Inflammation (2011 Random House Canada).