- 1-lb asparagus, ends trimmed
- ¼ cup olive oil, divided
- 2 cups uncooked quinoa
- 1 teaspoon salt
- 1 (32-oz) carton vegetable broth
- 1 small red onion, chopped
- ½-lb carrots, thinly sliced
- ½ cup sliced sun-dried tomatoes in oil
- 1 (15½-oz) can cannellini beans, drained and rinsed
- 3 tablespoons chopped fresh basil
Cut asparagus spears in half. Heat 2 tablespoons olive oil in a saucepan over medium heat. Add quinoa; saute 2 minutes, stirring occasionally. Add salt and broth; bring to a boil. Cover, reduce heat, and simmer 15 to 20 minutes or until liquid is absorbed. While quinoa is cooking, add onion, carrots, and asparagus to a skillet with remaining 2 tablespoons oil; saute 3 to 4 minutes. Add vegetables to cooked quinoa; stir in sun-dried tomatoes, beans, and basil.