Asparagus and Quinoa Sauté
Light, yet filling — and oh-so-flavorful — this recipe is great for family dinners or company!
On a specialized diet? This recipe works well for folks following a dairy-free (skip the cheese) or gluten-free diet — and, of course, omnivores!
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 pound cooked kielbasa or turkey kielbasa, sliced into ¾-inch slices
- 1 small yellow onion, chopped
- 1 cup quinoa, cooked according to package directions
- 1 bundle fresh asparagus, trimmed and cut into 1-inch pieces
- 1 yellow bell pepper, seeded and membranes removed, chopped
- 1 red bell pepper, seeded and membranes removed, chopped
- 3 cloves garlic, minced
- 15-ounce can cannellini beans, drained and rinsed zest and juice of 1 lemon
- ½ cup shredded Romano or Parmesan cheese kosher salt and freshly ground black pepper, to taste
- 1–2 cups vegetable or chicken broth, as needed
Directions
- In a large skillet, heat olive oil over medium high heat. Add kielbasa slices and cook just until nicely browned. Remove and set aside.
- Add the onion to the same skillet and cook for 1 minute. Stir in asparagus and peppers. Cook, stirring frequently, just until onions and peppers are tender, adding a bit more oil or broth to the pan as needed.
- Reduce heat to medium. Stir in garlic and beans. Cook, stirring frequently, 4-6 minutes, or until beans are heated through. Stir in cooked quinoa, reserved kielbasa slices, and more broth, if needed.
- Remove from heat. Add lemon zest and juice and toss to combine. Season to taste with salt and pepper. Top with cheese and serve at once.
This recipe was provided in partnership with From the Land of Kansas.
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