Savor the Season recipes: Asparagus and Quinoa Sauté with Sweet Bell Peppers and Kielbasa

Savor the Season recipes: Asparagus and Quinoa Sauté with Sweet Bell Peppers and Kielbasa

May 6, 2015 | Recipes

If you are looking for a delicious and easy-to-make dish with your fresh asparagus, check out this dish from Chef Alli. If you are looking for tips about preparing, storing and choosing fresh asparagus, check out this post as part of the Savor the Season series.

Ingredients
2 tsp. extra-virgin olive oil
1 lb. cooked kielbasa or turkey kielbasa, sliced into ¾” slices
1 small yellow onion, chopped
1 cup quinoa, cooked according to package directions
1 bundle fresh asparagus, trimmed and cut into 1 inch pieces
1 yellow bell pepper, seeded and membranes removed, chopped
1 red bell pepper, seeded and membranes removed, chopped
3 cloves garlic, minced
15-oz can cannellini beans, drained and rinsed
Zest and Juice of 1 lemon
½ cup shredded Romano or Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
1 – 2 cups vegetable or chicken broth, as needed

In a large skillet, heat olive oil over medium high heat.  Add kielbasa slices and cook just until nicely browned; remove and set aside.

Add the onion to the same skillet and cook for 1 minute. Stir in asparagus and peppers; cook, stirring frequently, just until onions and peppers are tender, adding a bit more oil or broth to the pan as needed.

Reduce heat to medium. Stir in garlic and beans; cook, stirring frequently, 4-6 minutes,  or until beans are heated through. Stir in cooked quinoa, reserved kielbasa slices, and more broth, if needed.

Remove from heat; add lemon zest and juice and toss to combine; season to taste with salt and pepper. Top with cheese and serve at once.            

Serves 4-6

Thank you to Kansas Farm Bureau for your support of the Savor the Season campaign. 

 

by Chef Alli: http://www.chefallis.com/

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