QUINOA DISH WITH POSHI ASPARAGUS & ARTICHOKES

Ingredients

• 1 pack Asparagus Poshi
• 1 pack Artichokes Poshi
• 1 cup Quinoa
• 2 tablespoons pine nuts, toasted
• 2 tablespoons dried cranberries
• 3 tablespoons dill, chopped
• 1-ounce goat cheese
• 2 tablespoons Poshi juice
• 1 tablespoon olive oil
• 1 small garlic clove
• 2 tablespoons kefir

How-To

• In a small pot, add the quinoa, two cups of water, and a couple pinches of salt. Bring the quinoa to a boil over high heat.
• Once boiling, reduce the heat to low, cover, and let simmer for 15 minutes, or until the quinoa is tender and the water is absorbed.
• Drain Poshi and save 2 tablespoons of juice. In a large bowl, Whisk together the garlic, Poshi Juice, salt, olive oil, kefir, salt and pepper.
• Shortly before serving, toss the sauce with the quinoa, asparagus, artichokes, pine nuts and cranberries.
• Garnish with goat cheese and dill.