Buttery Quinoa Saute

•         1 c. quinoa
•         3 tablespoons Organic Coconut Oil with Butter Flavour
•         1 lb. asparagus, ends trimmed, cut into fourths
•         2 garlic cloves, minced
•         1/2 cup baby cherry tomatoes, halved
•         1/2 c. fresh or frozen shelled edamame, thawed
•         Scallions, sliced, as desired
•         Salt, as desired
•         Pepper, as desired

1. Make quinoa according to package. Set aside.

2. In a medium cast iron skillet, place Buttery Coconut Oil and garlic on medium until fragrant.

3. Add asparagus and saute for about 3 minutes.

4. Add edamame and sauce for another 1-2 minutes.

5. Add tomatoes and quinoa, and saute (stirring frequently) for 3-4 minutes.

6. Remove from heat and serve.