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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A new twist on an old Betty Crocker recipe. A great low-fat side dish. Ingredients:
2 tablespoons butter |
1 medium onion, chopped (1/2 cup) |
1 medium carrot, chopped (1/2 cup) |
1 (5 5/8 ounce) box quinoa, seeds of change tomato basil blend, 5 . 6 oz |
8 ounces asparagus, cut into 1-inch pieces (8 to 10 stalks) |
2 tablespoons parmesan-romano cheese mix, grated |
1/4 teaspoon dried marjoram or 1/4 teaspoon thyme leaves |
1/8 teaspoon pepper |
Directions:
1. Melt butter in 12-inch skillet over medium heat. Cook onion and carrot in butter 1 to 2 minutes, stirring occasionally, until crisp-tender. Stir in quinoa. Cook and stir 1 minute.
2. Pour 1 cup of hot broth over quinoa and add seasoning packet. Cook uncovered about 5 minutes, stirring occasionally, until liquid is absorbed. Stir in asparagus. Reduce heat to medium-low and cover. Cook 15 to 20 minutes longer, adding broth 1 cup at a time and stirring frequently, until liquid is absorbed; remove from heat. Stir in remaining ingredients.
3. *For softer grains increase broth and cooking time.
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