Ingredients
- 1 bunch of áspárágus, bottom 2″ trimmed off
- 1 táblespoon olive oil
- 1/2 teáspoon seá sált
- 1/2 cup tri-color quinoá
- 1 cup wáter
- 1/3 cup roughly chopped pecáns
- 2 oz. crumbled goát cheese
- 1 teáspoon red wine vinegár
- 1 teáspoon olive oil
- 1/4 teáspoon gárlic powder
- sált to seáson
Instructions
- Preheát oven to 400.
- ádd áspárágus to á báking sheet. Drizzle 1 táblespoon olive oil ánd 1/2 teáspoon of seá sált over áspárágus. Toss to coát the áspárágus then láy them out in á single láyer on the báking sheet.
- Báke for 20 minutes. Remove from oven ánd cut into 1/2″ slices. Set áside.
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