INGREDIENTS
1/2 lb
Asparagus spears
1/2 cup
Basil, fresh packed leaves
2 cloves
Garlic
1/2 cup
Parsley, fresh packed leaves
4 oz
Sun-dried tomatoes
1/2
Yellow onion
2 1/4 cups
Vegetable stock, low-sodium
1 cup
Quinoa
1
Pepper, Fresh Ground
1
Salt
3 tbsp
Olive oil, extra virgin
1/2 cup
Parmesan cheese, grated
1/2 cup
White wine, dry