Roasted Red Pepper Quinoa with Asparagus


Man, sometimes I really impress myself! Do you ever come up with a recipe and feel like a total rockstar for how amazing it turns out? This is me right now. I have had recipes that sounded great in my mind turn out to be a total disaster so when something turns out even better than I expected it to I need to toot my own horn. Toot toot!! LOL! Roasted red pepper quinoa over roasted asparagus and topped with a fried egg. Yes please!!! This is my version of comfort food. You can leave out the egg if you don’t eat them, I just added it at the last minute because I was starving.

Roasted Red Pepper Quinoa with Roasted Asparagus
Serves 2
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  1. 1 cup dry quinoa
  2. 2 cups water
  3. 2 jarred roasted red bell peppers, diced
  4. 3 cloves garlic, thinly sliced
  5. 1 bunch asparagus, stems trimmed
  6. 4 eggs
  7. 2 Tablespoons olive oil, divided
  8. 1/2 cup chopped green onion
  9. salt and pepper
  1. Preheat oven to 400°.
  2. In a medium sauce pan combine water, quinoa, a splash of roasted red pepper water, diced peppers, and garlic. Bring to a boil then reduce to simmer. Cook until water is absorbed, about 15 minutes.
  3. Coat asparagus in one tablespoon of olive oil. Spread out in a single layer on a parchment lined baking sheet. Season with salt and pepper. Roast until tender and starts to brown, 10-12 minutes.
  4. Cook eggs in remaining tablespoon of olive oil to your preference. We like ours over easy.
  5. Divide asparagus between two dishes. Top with quinoa and eggs. Garnish with green onions.
  6. Enjoy!

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