QUINOA ASPARAGUS AND LORIE'S PESTO ENJOY DAN:

QUINOA AND ASPARAGUS WITH LORIE'S PESTO by CHEF DAN:

Serves 4

INGREDIENTS:

1 Cup quinoa

 2 cups vegetarian broth

1 cup Lorie’s pesto (recipe to follow)

1-1/2-cup cherry tomatoes

2 cups Asparagus, trimmed and cut on the bias in 1/2-inch pieces

1/4-teaspoon EACH dried basil and marjoram

1/8-teaspoon freshly ground black pepper

Sea salt to taste

1/2-cup parmesan cheese

DIRECTIONS:        (PRE-HEAT OVEN TO 400 DEGREES)

1.   Bring vegetable broth to a boil, add quinoa and when boiling again.

2.   Reduce heat and simmer for 15 minutes.

3.   Fluff and set aside.

4.   Place the asparagus and cherry tomatoes on prepared baking sheet.

5.   Drizzle with a little oil and a pinch of salt.

6.   In a preheated oven roast for 15-20 minutes.

7.   Remove from oven and toss with the quinoa.

8.   Sprinkle the top with cheese and bake 20 minutes more or until the cheese is melted.

LORIE’S PESTO:

1/2-cup pine nuts

4 cup packed fresh basil

1/2-teaspoon salt

2/3-cup olive oil

8 garlic cloves

1/2-cup Parmesan cheese

DIRECTIONS:

1.   In a blender pulse the first 3 ingredients together.

2.   While pulsing ads, oil in a slow steady stream.

3.   Remove from blender and stir in Parmesan cheese.

ENJOY DAN:           BON-APPETITE!!