Skinny Quinoa And Cauliflower Rice With Asparagus, Peas And Herbs

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2 c quinoa

3 c water

1 head cauliflower, chopped

1 t salt, divided (half for quinoa, half for cauliflower)

1/2 c minced herbs (I use a mix of dill, mint, cilantro and parsley)

zest and juice of one large or 2 small lemons

1 bunch asparagus, ends snapped and cut into 2 inch pieces, tips kept separately

2 T chicken broth

1-2 T minced garlic (matter of taste, add more or less)

2 c frozen peas (Pull from the freezer and let thaw a bit before you start cooking.)

1-2 c grape or cherry tomatoes, sliced (Salt and pepper them before adding to the dish.)

1/2 c green onions, chopped (optional)

1/4 c grated Parmigiano reggiano (the good stuff) or crumbled Feta (optional)

Sprinkle of pine nuts (optional)

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