Asparagus quinoa

Ingredients for 2 servings:

• 1 onion(s), red
• 5 tomatoes, dried, in oil, drained
• 1 clove(s) garlic
• ½ cup(s) quinoa
• 1 piece(s) of tofu, approx. 120 g
• ½ bunch asparagus, green
• 2 tbsp pine nuts
• 1 cup vegetable broth
• ½ lemon(s), juice
• some salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

simple vegetarian asparagus recipe

Cut the tofu into cubes. Fry the tofu cubes in the oil from the sun-dried tomatoes. Then add the chopped onion and garlic and sauté until translucent. Finely chop the sun-dried tomatoes and add them. Add the washed quinoa, sauté briefly, and deglaze with the broth. Season with salt and pepper (a little, as the sun-dried tomatoes are very spicy). Simmer for about 15 minutes, until the quinoa is tender. Wash the asparagus; peeling is not necessary, and trim off the woody ends. Cut the asparagus into approximately 5 cm pieces and place them on the quinoa for the last 5 minutes, then cover with a lid. Toast the pine nuts in a pan without oil. Season the quinoa with salt, pepper, and lemon juice, and sprinkle with pine nuts.