1 cup quinoa
1 ¾ cups vegetable or chicken stock
½ teaspoon sea salt
3 Tablespoons olive oil
2 garlic cloves, minced
6 baby golden (or red) beets
1 red pepper
1 orange pepper
1 bunch asparagus
1 green zucchini
1 Tablespoon chopped fresh parsley
fresh ground pepper
Bring broth and sea salt to a boil in a medium size saucepan. Add quinoa and cover. Reduce heat to low and simmer until broth is absorbed about 15 minutes.
While quinoa is cooking. Wash and chop vegetables.
Peel and cut beets into cubes.
Cut peppers in half, remove seeds and core. Cut into ½ inch pieces. Cut zucchini in half lengthwise and then chop into slices (half moon shape). Chop asparagus into ¾ inch pieces. Slice scallions into thin slices.
Bring 1 ¼ cups water to a boil in a saucepan or skillet. Add beets, cover and cook until tender – about 8 minutes.
Remove any water from pan and increase heat to medium high. Add olive oil and garlic. Saute for 30 seconds then add peppers, zucchini, and asparagus. Saute 5- 8 minutes. Add cooked quinoa, salt and pepper, scallions and parsley. Toss to combine. Season with additional salt and pepper as you like it!