Makes about 2 quarts.
Ingredients
1 pound quinoa
3 cloves garlic, minced
6 tablespoons achiote oil
1 1/2 large red onion, chopped
1/2 pound spinach, stemmed, washed and chopped
1/2 pound asparagus, diced and blanched
1 cup grated Parmesan cheese
4 tablespoons unsalted butter
Salt and freshly ground pepper
Directions
Place the quinoa in a bowl and wash in running water until the water in the bowl runs clear. Drain the quinoa. Bring a large pot of salted water to a boil. Boil the quinoa for 8-10 minutes. Drain well.
In a large skillet, heat the onion and garlic in the achiote oil over medium heat until softened but not colored.
Add the spinach and asparagus and toss to coat in the oil. Add the quinoa to the skillet, heat through, and stir in the parmesan and the butter. Season with salt and pepper and serve immediately.
