Quinoa, Corn, Asparagus and Carrot Stew

Ingredients

• Quinoa3/4 cup (150 g)
• Corn1/4 unidad (63 g)
• Asparagus1/2 cup (70 g)
• Carrot1/2 medium (30 g)
• Celery1/2 stalk (20 g)
• Onion1/4 count (38 g)
• Oil1/2 tablespoon (5 ml)
• Paprika Powder1/2 teaspoon (2 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa.

2. 2

   Step 2

   Shell the corn and cut the bottom of the asparagus with the carrots into small pieces.

3. 3

   Step 3

   Boil water with a bit of salt and then add the corn grains. Boil for 12 minutes.

4. 4

   Step 4

   Six minutes before finishing, add the carrot.

5. 5

   Step 5

   Then, three minutes before finishing, add the asparagus with the celery. Remove and set aside.

6. 6

   Step 6

   Heat a pot over high heat. In the meantime, chop the onion.

7. 7

   Step 7

   Pour the oil and stir-fry the onion with a pinch of salt and paprika for 5 minutes until translucent.

8. 8

   Step 8

   Then add the blanched vegetables, the cooked quinoa and salt and pepper.

9. 9

   Step 9

   Serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Quinoa, Corn, Asparagus and Carrot Stew can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.