Quinoa with Asparagus and Tarragon

Serves 6 • Gluten Free

• 1 cup white quinoa
• 1½ cups water
• ½ teaspoon salt
• 1 cup (1½-inch) pieces asparagus
• 1 small leek (white and light green parts only), thinly sliced
• 1 tablespoon canola oil
• 1 tablespoon minced lemongrass
• 1 teaspoon grated peeled fresh ginger
• ⅛ teaspoon black pepper
• 2 teaspoons lemon juice
• 1½ teaspoons chopped fresh tarragon

1 Combine quinoa, 1 cup of water, and ¼ teaspoon salt in medium saucepan and bring to boil. Reduce heat and simmer, covered, until water is absorbed and quinoa is tender, about 15 minutes.

2 Meanwhile, bring small saucepan of water to boil; add asparagus and cook until crisp-tender, 2–3 minutes. Drain and pat dry with paper towels.

3 Combine leek, remaining ½ cup water, oil, and remaining ¼ teaspoon salt in medium skillet and set over medium-high heat. Cook, stirring frequently, until leek is softened and water is evaporated, about 5 minutes. Stir in lemongrass, ginger, and pepper and cook, stirring constantly, until fragrant, about 1 minute. Transfer quinoa to bowl; stir in asparagus, leek mixture, lemon juice, and tarragon.

PER SERVING (ABOUT ⅔ CUP): 139 Cal, 4 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 205 mg Sod, 21 g Total Carb, 3 g Sugar, 3 g Fib, 5 g Prot, 31 mg Calc. PointsPlus value: 4

Cook’s Note

White and red quinoa are interchangeable in recipes, though red quinoa has a slightly nuttier flavor and holds its shape better in cooking. You can use either variety in this recipe.

Kasha Varnishkes

Serves 6

• ½ cup medium or coarse kasha (buckwheat groats)
• 1 large egg, lightly beaten
• 1 cup reduced-sodium chicken broth
• 1 tablespoon canola oil
• 1 onion, thinly sliced
• 2 cups thinly sliced white mushrooms
• 1½ cups hot cooked farfalle (bow ties)
• ⅛ teaspoon black pepper

1 Stir together kasha and egg in small bowl until grains are coated evenly.

2 Spray medium saucepan with nonstick spray and set over medium heat. Add kasha and cook, stirring constantly with wooden spoon, until grains are separated, about 3 minutes. Add broth and bring to boil. Reduce heat and simmer, covered, until kasha is tender, about 10 minutes.

3 Meanwhile, heat oil in large nonstick skillet over medium heat. Add onion and cook, stirring, until golden, about 8 minutes. Add mushrooms and cook, stirring, until softened, about 3 minutes longer. Stir in kasha, farfalle, and pepper.

Per serving (about 1 cup): 143 Cal, 4 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 35 mg Chol, 117 mg Sod, 23 g Total Carb, 3 g Sugar, 3 g Fib, 6 g Prot, 14 mg Calc. PointsPlus value: 4

Cook’s Note

The combination of kasha and farfalle pasta is a classic, but kasha is also excellent served on its own.