In this version, I lightly saute asparagus with mushrooms, ginger and garlic, sizzle the mixture with fresh orange juice and stuff it a pepper along with quinoa. It makes for a super lovely presentation and it tastes just as good as it looks.
Asparagus is a good source of folic acid (helping our bodies convert food into energy) and potassium (an electrolyte that helps to maintain normal blood pressure.) These super stalks help us against pain, aging and inflammation.
So now you have lunch, light dinner or side salad that acts as Fat and Happy powerful as it tastes. Enjoy today before asparagus season fades away until next year.
Fat and Happy Food Blog Tips and Techniques: Think of this as a fresh dish rather than a cooked stew cooking the quinoa and the asparagus to al dente, firm but not hard and definitely not mushy. Opt for organic produce as often as you can!
3 tbls fresh parsley, chopped
1 tbls fresh thyme, pulled from stems
Cut the mini peppers in half lengthwise, clean and set aside.