Thursday, July 7, 2011

Summer Quinoa Stir Fry

Today we made a Summer Quinoa Stir Fry together! That is right! This is the first combined Casie Dunleavy and Brooke Perisho blog post ever!
Summer Quinoa Stir Fry

2 Cups Quinoa
6-8 Asparagus sticks chopped into 1" chunks
1 1/2 cups carrots, chopped 1" chunks
1/2 small onion chopped
1/4 cup diced green onion
1 1/2 cup butternut squash 1/2" cubes
1 14 oz can diced tomatoes
Dried or fresh rosemary
garlic or garlic powder to taste
red pepper flakes to taste
salt & pepper

Saute the butternut squash in butter or olive oil until evenly browned on all sides. Meanwhile saute the carrots in olive oil or butter until soft, add asparagus, onions, spices and saute until you reach desired tenderness. Add can of diced tomatoes. Combine butternut squash and other veggies. Allow to simmer until evenly warmed. Pour over cooked quinoa. Top with parmisean cheese. Eat!

We hope you like it!

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