Recipe

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).