GIARDINIERA QUINOA PILAF

Giardiniera Quinoa Pilaf

1 jar pickled Italian Blend Vegetables, drained and chopped to desired consistency

1 cup Quinoa

2 cups water

2 cubes low sodium chicken bouillon

1/4 cup chopped fresh parsley

¾ cup chopped fresh basil

1 bunch Asparagus or other fresh in-season veggies (washed, trimmed, and chopped into bite size pieces)

1 Tablespoon Olive Oil

6 oz Pepper Jack cheese, cubed

 

Bring 2 cups water to boil.  Add bouillon cubes and stir until dissolved. Add Quinoa and stir.  Cover and reduce heat to low.  Allow to simmer for 15 minutes or so.  During this time, heat a nonstick pan to medium high.  Add olive oil and asparagus and sauté for 2-3 minutes, shaking the pan gently every so often to help the asparagus to cook evenly.  Allow quinoa to cool.  Combine cooked the cooked quinoa and asparagus with the cubed cheese and pickled vegetables.  May be served immediately or chilled, then served.

Recipe by Raven Albertson