asparagus and egg quinoa magic

Although the thermometer may say it’s summer, the market is still showing signs of spring. And thank goodness because I just don’t feel I’ve gotten to enjoy enough spring vegetables yet. Namely asparagus. Asparagus is a superfood in the beauty world, rich in folate and antioxidants. This dish was inspired by another beauty-from-the-inside-out believer, Jolene Hart, author of the book Eat Pretty. Her beautiful book breaks down foods, their nutrients, and how they’re good for the body. She also features some lovely recipes, divided by the seasons.

Her Asparagus Pilaf caught my eye as I had just brought some home and hadn’t yet decided what to do with it. I also loved how her pilaf was essentially a one pot meal. The quinoa cook first and then the asparagus are added to the same pan halfway through cooking. How genius! I ended up modifying it in a few ways to fit what I had in my kitchen and what I was craving, and I LOVE how it turned out. I ate it for a few days in a row, and it only got better with time. Perfect for a light lunch or paired with your favorite protein for dinner. Add some chopped avocado for even more staying power.


asparagus |  glutathione (antioxidant): prevent premature aging by increasing oxygen-carrying capacity of blood and fueling cells |  folate: aids in cell repair and DNA synthesis

quinoa  |  fiber: regulates digestive health  |  protein: repairs damaged cells, boosts collagen production   |  folate: aids in cell repair and DNA synthesis  |  magnesium: assists in antioxidant function

eggs  |  vitamin D: boosts mood and fights skin bacteria  |  riboflavin (vitamin B2): fosters cell reproduction and growth   |   carotenoids: reduce inflammation and prevent premature aging  |  selenium: preserves skin elasticity and fights free radical damage  |  zinc: aids in wound healing


Asparagus and Egg Quinoa Magic
inspired by Jolene Hart's Eat Pretty
Serves 4-6

1 tablespoon olive oil
1 medium onion, diced
1 ½ cups quinoa
1 ½ cups water
1 bunch slender asparagus, trimmed and cut into ½-inch pieces
Juice of 1 ½ lemons
1 bunch fresh scallions, light green and green finely sliced
1 handful fresh dill, finely chopped
Salt and pepper to taste
5 hard-boiled eggs*, peeled
Extra lemon slices, for serving

Heat olive oil in a large saute pan over medium heat. Add onions and cook until softened, about 5-7 minutes. Add the quinoa and water, bring to a boil, and cover. Reduce heat to simmer and cook for 10 minutes. Uncover, add the asparagus and lemon juice, and stir to combine. Re-cover and cook about 10 minutes more.  Remove from heat and let stand 5 minutes. Stir in scallions and dill until combined.

Using a box grater, grate hard-boiled eggs. Alternatively, roughly chop the eggs. Gently toss into quinoa mixture. Season to taste with salt and pepper and serve.

*To hard-boil eggs: Place the eggs in a pot and add water to cover by 2 inches. Bring the water to a boil, cover with a lid, and remove pot from the heat. Allow eggs to sit 9 minutes. (I sometimes do 8 minutes for a more tender egg) Immediately drain and rinse with cold water. Place eggs in a bowl of ice water and allow to cool. Peel the eggs carefully. I use a spoon to slip under the thin skin just beneath the shell to slide the shell off.