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Asparagus & Quinoa with Balsamic Tomatoes

Wendy Polisi
  • 20 minutes
  • Serves 4

INGREDIENTS

1 cup

cooked quinoa (heated)

1 lb

asparagus (trimmed and cut into 1 inch pieces)

1 tsp

minced fresh garlic

1 1/2 cups

grape tomatoes (halved (or cherry tomatoes))

3 tbsp

balsamic vinegar