Nutty Quinoa with Brie, Asparagus & Sundried Tomato Pesto by Shannon


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At a glance
Soft-Ripened Cheeses
1 as a main dish, 2 as a side

* 1/2 bunch asparagus, trimmed and rinsed
* 1-2T lemon-flavored olive oil
* s/p
* 1/2c quinoa
* 1c water
* 1oz brie, diced
* 2T Sundried Tomato Pesto

Sundried Tomato Pesto:

* 10 sundried tomato halves
* 2T chopped walnuts
* 2-3T extra virgin olive oil


Preheat oven to 450˚F. Toss asparagus with oil, salt and pepper, then transfer to baking sheet. Roast asparagus for ~20min, or until desired doneness. Cut asparagus into ~1″ pieces (I left some pieces for garnish).

Toast quinoa in a dry pot over low or med-low heat until it begins to pop. Keep an eye on it to prevent burning. Once toasted, add water and continue to cook over med-low heat for ~20min or so. The quinoa is done when you start to see ‘tails’ separate from mostly clear grains. Fluff quinoa with a fork, then mix in brie, asparagus and pesto. Transfer to serving dish and top with whole asparagus spears, if desired.

Sundried Tomato Pesto:

This can be adjusted to suit your tastes– I almost included some basil or other seasonings, mushrooms, and parmesan cheese.

Pulse tomatoes and walnuts in food processor until crumbly and combined, then drizzle in enough olive oil for the mixture to come together.

Additional Tips

Feel free to use more or less asparagus or brie, another spring veggie, or different whole grain in this dish, depending on what you’re feeling at the moment (or have in your kitchen)!