Tuesday, March 13, 2012

Quinoa with Roasted Asparagus, Carrots and Edamame

We welcomed "Spring - 春天" during Chinese New Year in February; spring forward at the clock a few days ago, meaning the last of winter and the beginning of spring soon. This week, however, will be totally winter weather - wet, wet and...wet. Arrrgghhh. Luckily, there is Duck Soup for warmth and comfort.

In view of spring-like weather and longer days to come, here is some lighter fare, in addition to my endless of a quinoa creations - Quinoa with Roasted Asparagus, Carrots and Edamame. I do not like cold food, so I prefer a warm (warm does not equal temperature hot!) version of this quinoa salad.

Quinoa with Roasted Asparagus, Carrots and Edamame
Prepare asparagus, edamame, and carrots on a baking tray and roast 375F to cook, about 15mins or more till carrots are tender and cooked. Asparagus and edamame cook faster than carrots - so prepare carrots to be finely diced (relative to asparagus and edamame) so that they cook at the same time when the asparagus and edamame are cooked.

While the veggies are roasting, separately, cook quinoa over the stove-top.

When done, fluff up the cooked quinoa, add roasted veggies and toasted pumpkin seeds to the cooked quinoa, then mix and combine well.


Sharing this veggie-quinoa salad with Souper Sunday, and with Hearth and Soul.

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