I came up with this as a challenge to see how many green things I could put together in a single bowl. It came out both gorgeous and scrumptious.
1 1/2 cups quinoa prepared in the rice cooker
1 medium zucchini, cut into half moons
1 bunch asparagus trimmed of woody ends and chopped into bite-size pieces
1 1/2 cups shelled edamame (defrosted)
1 bunch Swiss Chard stripped of the center spine and rough chopped
1 glug EVOO (Extra Virgin Olive Oil)
1 lemon zested then juiced
1 glug lemon olive oil
Sea salt to taste Fresh dill chopped (optional)
Feta cheese crumbles (optional)
Prepare the quinoa in the rice cooker. With 10 minutes left, sauté zucchini and asparagus in 1 glug of EVOO for 5 minutes. Then add edamame and Swiss chard with sea salt, lemon zest and lemon juice and sauté for another 5 minutes or to desired texture.
Dress the quinoa in some lemon olive oil and sea salt, mix with the sautéed veg.
Option to add some fresh dill (yet more green!) or feta crumbles on top!