Almond Quinoa with Asparagus – Gluten Free-zer Friday

Head over to MJ’s for Freezer Food Friday and join in on the fun!

Participating in Gluten Free-zer Friday:

1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.

2. Link back to this post on the post with the recipe you have linked.

You can use this a side dish or vegetarian main dish stuffed in peppers or roasted squash (yum).  I freeze it in single servings to use as a  savory breakfast or a quick lunch with a salad.  Instead of asparagus, try summer squash, artichokes or diced sweet potatoes.

Printable recipe card for multiple batches of Almond Quinoa with Asparagus

Printable freezer label for Almond Quinoa with Asparagus

Almond Quinoa with Asparagus

Angela Litzinger at test.angelaskitchen.com

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Course dairy free, freezer cooking, gfcf, gluten free, grains, legumes &amp, lunch, oamc, Side Dish, vegetarian

Servings 8

Ingredients

  

• 1/3 cup olive oil divided
• 1/2 cup thinly sliced shallots or sweet onion
• 8 cloves garlic minced
• 2 cups quinoa rinsed and drained (uncooked)
• 4 cups vegetable or chicken broth
• 2 bay leaves
• 10 ounce container mushrooms sliced
• 2 pounds asparagus woody ends removed, chopped (about 4 cups)
• 1 1/2 pounds spinach or baby chard washed and chopped
• 1/3 – 1/2 cup toasted slivered almonds pumpkin seeds and sunflower seeds seeds are also nice
• 3 tablespoons gluten free soy sauce

Instructions

 

• In a pan over medium-high heat, heat HALF of oil then saute shallots until transparent. Add Garlic to pan and saute until garlic releases it’s sent. Add quinoa to pan and stir until quinoa is coated with oil.
• Reduce heat to medium. Stirring constantly, cook quinoa until slightly golden and toasted (do not scorch). Add broth and bay leaves to quinoa and bring to a boil. Reduce heat, cover and simmer for 15 minutes until liquid is absorbed.
• While quinoa is simmering, saute mushrooms in remainder of oil until tender. Add asparagus and saute until tender. Add greens and stir until just wilted. Remove from heat and set aside until quinoa is finished cooking.
• When quinoa is finished cooking, stir vegetable mixture, almonds and soy sauce into the quinoa.
• To freeze: Cool quinoa mixture then pack into one or two large freezer bags, removing all air. Seal, label and freeze. Or make individual packets of mixture, if desired.
• To serve: Thaw mixture. Heat individual portions in small sauce pan or microwave if you use one. For larger amount, thaw, and heat in large pot or sauce pan. You can also stir-fry it to heat with a bit of added oil. You can also thaw and heat filling and serve in cooked peppers or roasted squash halves.