3 tbsp olive oil

1 lb cooked quinoa

1 cup vegetable or chicken stock, heated

1 lb asparagus, sliced in ½ inch pieces

4 stalks of green garlic, cleaned and sliced

1 cups sliced cremini mushrooms

6 ounces of Reggiano parmesan cheese

3 tbsp chopped parsley

Kosher salt and freshly grated pepper


Heat olive oil in a deep sauté pan. Add green garlic and sauté for about 3 minutes until it begins to caramelize. Add the mushrooms and asparagus and sauté for 3 to 4 more minutes. Add a cup of stock and let it come to a boil. Simmer for a few minutes until asparagus turns bright green. Add quinoa and heat through. Season w/ salt and pepper and toss in parsley. Garnish w/ shaved parmesan. Serves 4.