Gluten-Free Recipe of the Month

A great side dish to go along with dinner. Very healthy & full of veggies!

Ingredients:

1 c quinoa

2 c water

4 medium carrots

1 zucchini

8 spears of fresh asparagus

1 T rice wine vinegar

2 T olive oil

1 t fresh thyme, leaves removed from stem

black pepper to taste

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Directions:

Place water in a small covered saucepan. Bring to a boil. Add quinoa and stir. Reduce heat to a simmer and replace lid. Simmer for 11-12 minutes, or until water is absorbed. Using a "Y" shaped peeler, peel the carrots and zucchini into strips. Snap the woody ends off the asparagus. Cut the asparagus into 2-inch sections. Steam the vegetables for 3-4 minutes. Meanwhile, prepare the vinaigrette. Place the vinegar and thyme in a small bowl, then whisk in the oil. Once the quinoa is cooked, fluff it with a fork. Place 1/2 cup of quinoa on each plate. Arrange a quarter of the vegetables over the quinoa and top with about 2 teaspoons of the vinaigrette.

This is a recipe from my sister and it is so rich and creamy, my kids think that it is better then the store bought. The best part is you don't have to worry about raw eggs because this recipe is cooked. (sort of like a custard and so easy) This does take alittle bit of time so you need to plan ahead on this one abit.

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