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.


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