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Quinoa with Asparagus and Preserved Lemon Dressing

This tasty quinoa recipe is adapted from Joan Nathan's "New American Cooking."

  • Servings: 6
Quinoa with Asparagus and Preserved Lemon Dressing

Source: The Martha Stewart Show, April 2009


  • 1 pound asparagus, trimmed, cut into 2-inch pieces
  • 2 tablespoons olive oil
  • 1 red onion, finely chopped
  • 1 cup quinoa
  • 1 teaspoon coarse salt
  • 1/2 cup toasted pine nuts
  • 1/4 cup thinly sliced fresh basil
  • Preserved Lemon Dressing
  • Preserved Lemons


  1. Fill a pot fitted with a steamer basket with enough water to cover the bottom of the pot without touching the basket; bring to a boil. Prepare an ice-water bath; set aside. Place asparagus in steamer basket; cover and cook until asparagus is barely tender, but still crisp, about 10 minutes. Transfer asparagus to water bath until cool; drain and set aside.

  2. Heat olive oil in a large skillet over high heat. Add onion and cook, stirring, about 2 minutes. Add quinoa and cook, stirring constantly, about 5 minutes. Add 2 cups water and salt; bring to a boil. Reduce heat and cover skillet; let simmer for 5 minutes. Remove skillet from heat and let stand, covered, for 15 minutes.

  3. Transfer quinoa to a serving platter. Add asparagus and toss to combine. Drizzle with dressing and sprinkle with pine nuts and basil, garnish with chopped preserved lemons. Serve hot or at room temperature.

Reviews (1)

  • NUTTYBIRD0728 19 Jan, 2010

    Why is there no nutritional information included with the recipes? calories, fats, fiber per serving?

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