Frittata with asparagus and quinoa

Rinse the quinoa and pour 200 ml of water over it. Bring to a boil and simmer on low heat for 15 minutes. Then remove from the heat.

Preheat the oven to 180 °C using the top and bottom heating elements. Grease a pie dish or a skillet with oil or butter.

Wash the asparagus and snap off the woody ends (the bottom 3–4 cm). Set a few stalks aside, and cut the rest into half-centimetre pieces. Peel and crush the garlic. Grate the parmesan. Finely chop the parsley.