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Recipes

QUINOA DISH WITH POSHI ASPARAGUS & ARTICHOKES

 

Ingredients

  • 1 pack Asparagus Poshi
  • 1 pack Artichokes Poshi
  • 1 cup Quinoa
  • 2 tablespoons pine nuts, toasted
  • 2 tablespoons dried cranberries
  • 3 tablespoons dill, chopped
  • 1-ounce goat cheese
  • 2 tablespoons Poshi juice
  • 1 tablespoon olive oil
  • 1 small garlic clove
  • 2 tablespoons kefir

 

How-To

  • In a small pot, add the quinoa, two cups of water, and a couple pinches of salt. Bring the quinoa to a boil over high heat.
  • Once boiling, reduce the heat to low, cover, and let simmer for 15 minutes, or until the quinoa is tender and the water is absorbed.
  • Drain Poshi and save 2 tablespoons of juice. In a large bowl, Whisk together the garlic, Poshi Juice, salt, olive oil, kefir, salt and pepper.
  • Shortly before serving, toss the sauce with the quinoa, asparagus, artichokes, pine nuts and cranberries.
  • Garnish with goat cheese and dill.