Canada Day Herbed Asparagus Quinoa Pilaf


  • 2 tbsp. olive or canola oil
  • 1 medium onion, finely chopped
  • 2 tbsp. minced garlic (jarred is fine)
  • 1 pkg (225g) quinoa
  • 1/4 tsp. each salt and freshly ground pepper
  • 3 1/2 cups vegetable or chicken broth, low sodium or no salt added
  • 1 red pepper, chopped
  • 8-10 stalks fresh Ontario asparagus
  • 1/4 cup each chopped fresh chives, mint and parsley
  • Rind of one fresh lemon (finely grated)
  • Juice of one lemon


  1. Heat oil in a large saucepan over medium heat; cook onion for 5 minutes, stirring occasionally, or until soft. Stir in garlic; cook until fragrant, about 30 seconds. Add quinoa, salt and pepper; cook, stirring, for 1 to 2 minutes.
  2. Pour in broth; cover and increase heat to medium-high. Bring to a boil then reduce heat to medium. Simmer for 15 minutes, stirring occasionally, or until quinoa is fluffy cooked and soft. Stir in asparagus, red pepper, and lemon rind; cover and cook for 2-4 minutes or until asparagus is tender-crisp. Stir in chives, mint, parsley, and lemon juice. Serve immediately, garnishing with additional fresh herbs and lemon juice if desired.

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