Garlic
Ginger
Quinoa
Spinach
Almonds
Tomatoes
Feta Cheese
Prepare the quinoa first by boiling it in some water until it is done.
Meanwhile, put a pot of water on the stove and while the water comes to a boil wash the asparagus and snap off the fibrous ends. Once the water is boiling add the asparagus and cook for five minutes. Pour off the hot water and shock the asparagus with some ice cold water to stop the cooking process.
In a pan use some coconut oil or ghee to sautee the minced garlic and sliced ginger on low-medium heat for a couple of minutes. Add the asparagus and sautee for another couple of minutes until the asparagus has been reheated. Remove the pan from heat and squeeze some lemon juice on the asparagus.
In a food processor chop the spinach with the almonds and some olive oil and add black pepper to taste.
Putting it all together:
Combine the asparagus with some crumbled feta if you like (unless you are vegan, in which case the recipe still works), add the spinach-almond pesto on the asparagus and quinoa then slice some fresh tomatoes to add on the side.
