1 tablespoon olive oil
3/4 cup dry quinoa
1/2 onion, chopped
2 cloves garlic, minced
3 beets, peeled and chopped
12 stalks asparagus, cut into 1" sections
1/2 cup white cooking wine
1 (15 ounce) chickpeas
1 tablespoon dried oregano
salt and pepper, to taste
1. Heat oil in a skillet over medium heat. Cook quinoa according to package directions.
2. Add onion and garlic to skillet and sauté until onion is transparent. Add beets and sauté about 5-6 minutes.
3. Add asparagus and wine and sauté until veggies are cooked.
4. Add chickpeas, oregano, salt, pepper, and quinoa and heat through.
Source of recipe: I made up this recipe because I had beets and asparagus.