Dinner

This was dinner a few times lately, and as I sat enjoying a bowl of leftovers, I thought I’d share the [quick + easy!] instructions. Yay for summertime goodness!

Asparagus and Chard on Quinoa
four servings

• quinoa, prepared, (enough for four)

• one bunch asparagus, woody stems snapped off, and trimmed to 2″ lengths
• one bunch chard, stems trimmed, and cut into 1″ ribbons
• 3 big cloves of garlic, minced
• 2 T butter
• 2T olive oil
• salt + pepper

• 4 T butter
• 2 t soy sauce
• 2 T balsamic vinegar

Prepare quinoa.

Meanwhile, heat butter and oil in skillet. Add asparagus, salt and pepper to taste, and cook until bright green and still crisp (unless you like mushy asparagus!) Remove from pan. Add garlic to pan; cook until fragrant, 30 seconds or so. Add chard, salt and pepper to taste, and cook until wilted, stirring. Remove from pan. Add 4 T butter to skillet and heat until browned (but not burned!). Remove pan from heat; stir in the soy sauce and vinegar. Add quinoa, asparagus, and chard back to the pan and stir well. Top with freshly grated parmigiana reggiano that you happen to have in the fridge… or just with your good ol’ parmesan cheese.

That’s it! Yum!