Ingredients
cup of Quinoa
15 stalks of asparagus
pkg of frozen peas
2 pats of butter
Goya Chicken Seasoning (packet)
3 cloves of garlic- diced
Add the chicken stock seasoning to 5-6 cups of water in your medium saucepan and bring to your boil. Add the Quiona, cooking for 9-13 minutes, and then taking off the heat and letting the quinoa absorb
Clean your asparagus into bite sized pieces, removing the ends.
Add the butter to your medium nonstick skillet, and then add the garlic. Cook until aromatic, add the asparagus and peas and cook until tender.
Add your quinoa to the mixture and mix. Serve hot and save your bitchy comments for people who deserve your real opinion...or the world...whoever you feel needs them.