Caramelized Onion and Asparagus Quinoa and Honey Teriyaki Stirfry

It was bountiful basket week again!!!  Which means some awesome fruits and vegetables that I get to create with!  yeehaw!  I had been seeing a lot of quinoa recipes, and had been wanting to cook with it again, since it is a super food, as my mom says.  In my basket was 2 beautiful packs of asparagus.  I wanted to create an asparagus and quinoa dish.  This is super simple, but very tasty.  I also created a stirfry with vegetables also, and made a nice honey sauce to go with it, and mixed it with asparagus and onion.  Delicious!

Caramelized Onion

1 1/2 Tbsp butter
1/2 sweet onion, cut into long slices
1 1/2 bunch asparagus, chopped into thirds, with bottom part being thrown away
salt, to taste


1/2 lemon
2 green onions chopped
1 cup quinoa
1 pinch red pepper flakes
dash of salt
1/2-1 chicken bouillon

Melt the butter in a saute pan, over medium heat, add onions, cook until nice and caramelized, brown and sweet.  Add asaparagus, and saute them with the onions.  When almost done, add a dash of salt and squeeze the half lemon in and stir.

To make the quinoa, put 2 cups water, in a pan over medium heat, add 1 cup quinoa,  chicken bouillon, and a pinch of red pepper flakes.  When the water comes to a boil, reduce the heat to low, cover and cook for 12 minutes.

Serve by dividing quinoa into bowls and adding caramelized onions on top of the quinoa.

Honey Teriyaki Stirfry

Sauce
2 Tbsps olive oil
3 Tbsp Teriyaki sauce
3 Tbsp soy sauce
1 Tbsp sweet chili sauce
2 Tbsp honey
2 garlic cloves minced
2 green onions chopped
1/8 tsp chili powder
 boil together

1 tbsp butter
1/2 sweet potato
1 head of broccoli chopped
1/2 bell pepper, chopped
1 carrot, shredded
1/2 pineapple, chopped

Saute together, until cararmelized, add sauce and stirfry together.

Put on top of soba noodles, brown rice or quinoa.