This quinoa recipe is easy to make and is a healthy food smart choice.
Measure the water into a medium sized saucepan and bring to a boil. Add the mint teabag and the quinoa. Cover the pot and reduce the heat to low. Cook for 15 minutes. Throw away the tea bag and drain off any extra water that may be remaining. Put the cooked quinoa into a large bowl and set aside to cool down.
White the quinoa is cooking, wash the asparagus and pepper and cut into pieces.
Heat the olive oil in a large frying pan over medium heat.
Add the sunflower seeds, asparagus pieces and the pepper pieces and stir fry the vegetables about 5-7 minutes, just enough to soften. Remove from the heat and set aside tp cool.
Stir the dressing ingredients together in a small bowl.
Pour the dressing over the cooled quinoa and stir gently. Stir in the steamed vegetables and sunflower seeds.
Do a taste test and adjust the seasonings to suit your taste.
Transfer to a nice serving bowl that is an appropriate size. Cover with plastic wrap and place in the refrigerator for an hour to all the flavors to blend before serving.