Side Dish Wednesday

Oh we are back to hump day and post cupid's bliss, how did you all survive?  Me, my fantasy self is still reeling from her amazing evening, my real self is just wiped out from real life and everything going on.  "In the end these thing matter most:  How well did you love?  How fully did you love?  How deeply did you learn to let go?" ~ Buddha  

Okay tacos not so terrible.....

Alright back to the foodie world and choosing some side dish recipe of the day.  So after a day of kicking some bad guy butt, some old fashion investigation, and maybe picking up some fast food  while you are there, you might want to go a little healthy when you get home.  So possibly thinking that this dish should be something quick, easy, and anyone can prepare, along with still trying to capture a taste of the islands.  If you think about the addition of a protein, you have an absolute meal in the making!!!

 Citrus Quinoa with Roasted Vegetables

Kick back and enjoy!

1/2 lb. asparagus, trimmed & cut into 2″ pieces
1/2 c. red onion, coarsely sliced
1 small bulb fennel, cored and sliced crosswise
1 clove garlic, minced
cooking spray 
olive oil
3/4 c. quinoa
1 1/2 c. water
1 orange, zested and juiced
1/2 lemon, juiced
2 teaspoons honey
1 teaspoon low-sodium soy sauce
1 teaspoon olive oil

1. Preheat oven to 400 degrees. Coat a sheet pan with cooking spray and add asparagus, fennel, red onion, and garlic. Toss vegetables with olive oil and bake for 12-18 minutes until vegetables are tender and beginning to brown/caramelize.  
2. While vegetables are roasting, rinse the quinoa in water for 1-2 minutes. Place quinoa and water into a pan on the stove top and bring to a boil. Cover and reduce heat, simmering for 15 minutes or until water is fully absorbed. Turn off burner and allow to cool for 5 minutes.  
3. To prepare the citrus dressing, combine the orange juice, orange zest, lemon juice, honey, soy sauce, and olive oil. Whisk to combine.  
4. Add the dressing to the quinoa then toss in the roasted vegetables, sprinkle with a few chopped fennel fronds before serving.  You can serve immediately, allow to sit a few hours, or even let it sit overnight only improves the flavors. 

For this recipe if you would prefer to use a grill pan or even your outdoor grill, go for it.  Grill up a piece of fish or chicken to go along side, even use the same dressing to marinade your meat would be wonderful.