April is the start of asparagus season, and I have just starting seeing more of these wonder stalks in the grocery stores. It's jam packed with folate, vitamin K, and potassium.
A friend asked me to try out a recipe from this months- Whole Food Market, 2010 Spring- North Atlantic Region magazine with asparagus in it. I have a hard time following recipes, so I changed it up a bit, but the original was from Willi Evan Galloway.
Brown Rice & Quinoa Salad(Gluten free)
2 8.5 oz packets of Seeds of Change precooked Uyuni Quinoa and Whole Grain Brown Rice(I would use plan quinoa next time- not worth the price!)
3 tbsp of pine nuts
2-3 tbsp of extra virgin olive oil
2 cloves of garlic(minced)
1 bunch of aspargus
4 cups of baby spinach(packed)
1 14 oz. can of artichoke hearts(drained and rinsed)
3/4 cup of sheep's milk feta(richer and creamier than cow's milk)
2 tbsp fresh lemon juice= 1 lemon
1/2 tbsp of zest
salt and pepper(to taste)
Prepare quinoa and brown rice according to package. Place in LARGE bowl(this makes a large portion!). Toast pine nuts in a dry large(important for cooking down spinach) skillet, and toss with rice mixture.
Return skillet to stove, and place on medium heat. Add one tbsp of olive oil and then add the garlic and asparagus. Cook until tender but still crisp. Add spinach and one tbsp of water. Cook spinach until just wilted but still bright green in color. Drain excess water.
Cut each artichoke heart into fours. Then add the hearts, and aspargus/spinach mixture, and feta into the rice mixture.
Then whisk lemon juice, salt/pepper, lemon zest, and 2 tbsp. olive oil, in a small bowl, and add to rice mixture. Toss well!
One more picture of this delicious dish
A couple of nights ago Luna decided to ride Dozer around the park. She literally put her front paws on his back, and hopped along next to him. I can't explain in words how funny it was because you wouldn't believe me if I tried.
....and the NICEST dog at the park...next to Luna of course ;)