Kick Ass “Keenwa”

The first time that I made Quinoa for my adorable, wickedly smart friend Madge, she wrote me the next day to ask for the “Keenwa” recipe. To this day, I giggle every time I make it and have a hard time spelling it with a Q! I concocted this yesterday and my family gave it a “10”. It’s Kick Ass because it’s filled with veggies, protein and all around goodness. Please try it and share your rating with me!

Kick Ass Keenwa
1 cup cooked quinoa, cooked with chicken stock
1-2 T. lemon juice
3 T. olive oil
4 T. toasted pine nuts (use whatever nut you have on hand)
1/4 cup chopped fresh basil
1/2 bunch of asparagus
1/2 yellow or orange bell pepper, chopped
1/4 – 1/2 cup of crumbled feta cheese
S+P to taste

Prepare quinoa according to package directions, let cool. In the meantime, whisk olive oil and lemon juice, add S+P to taste. Set aside. Grill asparagus on med high until charred but not wilted, approximately 5 minutes. Cool and then slice into 1″ pieces. Toss quinoa, dressing and remaining ingredients. Finish with a drizzle of olive oil and lemon, season with S+P to taste. Enjoy!

Charlee Van Wagenen