Asparagus Quinoa

2 Cups Quinoa
4 Cups Water
1/2 Tbsp Salt

Wash Quinoa, add Water and allow it to boil. Once its starts boiling, reduce the heat to medium, add Salt and allow it to cook for 18 minutes. Allow it to cool.

1/4 Tsp Olive Oil
2 LARGE Red Chilies
1 Tbsp Coriander Seeds
1/4 Cup Coconut, Chopped

Pour Olive Oil in a pan, add Red Chilies and Coriander Seeds and fry. Allow it to cool and grind with coconut.Add 1/2 cup water.

1 Tbsp Olive Oil
1 Bay Leave
1" Cinnamon
2 Clove

1 Cup Shallot, Chopped into round pieces
3 Green Chilies

1 Cup Tomatoes, Chopped

1/2 Cup Peas
1 Tsp Salt

2 lbs Asparagus, Washed and Chopped (3 Cups Stems, 1 and 1/2 Cup Spears)

Pour Olive Oil in a heated pan, add Bay Leave, Cinnamon, Clove, Shallots, Green Chilies and fry till the color of the onion changes into light brown.

Add Tomatoes and fry till the tomatoes softens. Add Peas, salt and ground mixture and fry until nice aroma comes.

Add Asparagus stems cook for 5 minutes. Add Asparagus spears and cook in Medium for 5 minutes.

Add cooked Quinoa and mix well.

Taste Note: Tastes Awesome.
Yields: 9 Cups