And…we’re back! Please pardon that long pause. It kind of evolved out of spring break, during which I was deliciously disconnected from all forms of modern technology, and then gained momentum, and…you know. Anyway, here’s to spring and getting back to regular posts.
I bought a bunch of asparagus to take to a BBQ yesterday, and then didn’t end up grilling it. So tonight, it got roasted in a garlic-balsamic vinegar concoction I saw on Best Bites and tossed with leftover quinoa, mung beans, toasted cashews, chopped dried apricots, and a few pieces of roasted yellow pepper. So good.
Ingredients (serves a scant 2 as a main)
1 bunch asparagus, washed and ends snapped off
1 Tbsp good quality balsamic vinegar, or the cheap-o stuff, reduced (I go the thrifty route myself)
1 Tbsp + 1 tsp olive oil
1 tsp minced garlic
1 cup quinoa, cooked
1/2-1 cup mung beans, cooked (totally optional- they don’t make or break the dish, I just wanted extra protein and an excuse to make a dent in my leftovers)
1/3 cup toasted cashews
1/3 cup chopped dried apricots
1 bell pepper
squeeze of lemon juice
salt and pepper to taste
Preheat the oven to 425
Chop the garlic and let it sit while you reduce your balsamic, or prep your asparagus. Chop the asparagus into bite sized pieces.
Mix the garlic with the vinegar, olive oil, and some salt and pepper. Pour over the asparagus and bell pepper, coating them.
Roast for 4-6 minutes, until cooked but still tender.
Mix with your grains, and top with the toasted cashews and dried apricots. Squeeze a bit of lemon over the top and mix.