Tasty Recipes Goat Cheese and Asparagus Quinoa

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Goat Cheese and Asparagus Quinoa

"This is an alternative version of my apple-cinnamon quinoa breakfast. I like this because it is a savory option for those mornings I don't want sweet."

Ingredients :

1/2 cup water
1/4 cup quinoa, rinsed and drained
1/4 teaspoon ground sage
1 fresh basil leaf
3 asparagus spears, chopped
1 tablespoon crumbled goat cheese
1 teaspoon chia seeds

Instructions :

Prep : 10M	Cook : 1M	Ready in : 30M

Stir water, quinoa, sage, and basil leaf together in a saucepan; bring water to a boil, cover saucepan with a lid, reduce heat to low, and cook until the water is absorbed and the quinoa is tender, about 15 minutes.
Remove basil leaf from quinoa mixture and discard. Stir asparagus, goat cheese, and chia seeds into the quinoa mixture; replace lid on saucepan and let the mixture steam until the goat cheese melts and the asparagus softens slightly, about 5 minutes.

Notes :

I do not cook my quinoa separately as I like it raw and I think it adds crunch to the quinoa.
If you prefer you can fry the asparagus separately in some olive oil and then add it to the quinoa mix.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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