Prep Time: 5 mins
Cook Time: 12 mins
1 c quinoa, rinsed
2 c water
4 medium carrots, chopped
1 zucchini, chopped
8 spears fresh asparagus, chopped
1 T rice wine vinegar
2 T olive oil
1 t fresh thyme, leaves removed from stem
black pepper to taste
- Place water in a small covered saucepan. Bring to a boil. Add quinoa and stir. Reduce heat to a simmer and replace lid. Simmer for 11-12 minutes, or until water is absorbed.
- Steam the vegetables for 3-4 minutes, either in the microwave or in a small covered pot with 1/2 inch water.
- Meanwhile, prepare the vinaigrette. Place the vinegar and thyme in a small bowl, then whisk in the oil. Once the quinoa is cooked, fluff it with a fork.
- Place 3/4 cup of quinoa on each plate. Arrange a quarter of the vegetables over the quinoa and top with about 2 teaspoons of the vinaigrette.