- 1 cup quinoa
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 2 tablespoons lime juice (about 1 lime)
- 2 tablespoons white wine
- 1/2 cup (1/4 pound) unsalted butter, chilled and cut into small pieces
- 1 large can of mushrooms
- 1 large can of asparagus
- Salt and pepper
Cook the quinoa in 2 cups of water (add salt, a tablespoon of olive oil and garlic or onion salt to taste). While the quinoa is cooking, heat one tablespoon of the oil in a pan. Add the garlic and sauté until lightly browned. Add the lime juice and wine and allow the mixture to reduce until it is syrup-like. Reduce heat to low and whisk in the cold butter, a few pieces at a time, until the sauce is smooth. Season with salt and pepper and keep warm.
Drain the quinoa and stir into the sauce. Add the mushrooms and asparagus. Serve cold.