Asparagus is an excellent source of vitamin K, as well as numerous B vitamins, including folate, B1, B2, B3, and B6. It’s also high in vitamins A and C, iron, manganese, potassium, and fibre. Quinoa and other whole grains are a rich source of magnesium, a mineral that acts as a cofactor for more than 300 enzymes including those involved in insulin secretion and glucose metabolism. Spring garlic scapes are the flower stalks that spring out of the garlic bulb. They’re rich in allum, which can help protect against osteoarthritis.
1 tsp (5 mL) extra-virgin olive oil
1 cup (250 mL) diced onion
3 spring garlic scapes (stalks), chopped
1 cup (250 mL) quinoa
1⁄4 cup (60 mL) unpasteurized apple cider vinegar
2 cups (500 mL) chicken or vegetable stock
1⁄2 tsp (2.5 mL) grey sea salt or pink rock salt
1⁄4 cup (60 mL) canned pure´ed squash or pumpkin
12 asparagus spears, chopped 1⁄4 bunch parsley, chopped
5 basil leaves, chopped
1⁄4 bunch chives, chopped
5 green onions, chopped (garnish)
1. Add olive oil, onions and spring garlic into a small, shallow pot. Spritz liberally with filtered water or broth to ensure the oil doesn’t overheat. Saute´ on medium-low until translucent, approximately 2 minutes.
2. Stir in quinoa, coating it with the oil. Turn heat to medium-high and add apple cider vinegar to the pot, stirring constantly.
3. Once the vinegar has evaporated, add stock and salt. Cover and bring to a simmer, cooking on low for approximately 10 minutes, and stirring occasionally.
4. Add asparagus spears and simmer for another 5 minutes.
5. When quinoa is cooked add squash pure´e and fresh herbs.
6. Garnish with green onion and serve immediately.
Makes 6 servings
Excerpted from Meals that Heal Inflammation Copyright © 2011 by Julie Daniluk. Published by Random House of Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.