Spring Quinoa With Asparagus, Pea & Pancetta Cream Sauce


Serves 4-6




1 ½ cups Alter Eco Pearl Quinoa
Chicken or veggie broth for quinoa
3 oz pancetta or ham, diced
2 cloves chopped garlic
1 small red onion, diced
2-3 cups chopped fresh asparagus, tough ends discarded
1 lemon, juiced
1 handful chopped fresh basil
1 handful chopped fresh Italian parsley
salt & pepper to taste
1-2 tablepoons lemon zest
2 cups peas, fresh or thawed
1/3 cup light cream 
1/2 cup milk
1/2 cup of fresh grated Parmesan




  1. Cook Alter Eco Pearl Quinoa. Set aside.
  2. With a little olive oil sauté pancetta (or ham) on medium-high for several minutes.  Once it become soft, add the garlic & onion.
  3. Once pancetta starts to brown, lower heat and add the asparagus & lemon juice.
  4. The asparagus takes longer to cook, so you can lid the pan for 3 minutes to steam.
  5. Add the herbs, salt, pepper, zest and peas.
  6. Cook for two minutes and add the cream. Cook down for a minute or 2.
  7. Thin by adding some milk, a little at a time, stirring. Depending on thickness, you might need more or less liquid.
  8. Season to taste with salt and pepper.
  9. Toss with quinoa and shower with grated parmesan


For more Alter Eco Cooking Shows and Recipes, click below:

Episode 1 - Quinoa Summer Salad
Episode 2 -  Mexican Jambalaya
Episode 3 -  Rainbow Quinoa Root Roast

Episode 4 - Red Quinoa Stuffed Acorn Squash 

Find more great Alter Eco Recipes here on our Recipe Page!