Sauteed vegetable and quinoa salad

What started as a "use the random bits of leftover veggies" type of meal ended up being a great vegetarian meal. I've eaten this several times already and am not tired of it! I made a full batch of it, and bring small containers to work for lunch. Mmm.

What you need:

• 1 cup quinoa
  
• Asparagus
• Red bell pepper
• White onion
• 2 cloves of garlic
• Extra virgin olive oil
• Shaved Parmesan

What you do:

• In a large sauce pan, add 1 cup quinoa to 2 cups water. Boil until water is absorbed.
• Wash asparagus and pepper; chop or mince desired quantity of all vegetables.
• While the quinoa is cooking, begin by sauteing the asparagus in olive oil. Once it is slightly browned, add the peppers, onions and garlic. Continue cooking until onions are clear.
• Add the cooked quinoa to the vegetables and saute a few more minutes.
• Spoon into a serving dish and top with shaved Parmesan.
  

High in protein, quinoa is an excellent grain choice for vegetarians, as well as those with wheat or gluten allergies. It is also an alkaline food, helping to balance the body's pH.