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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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)

45 Ratings
  • 5 star values: 7
  • 4 star values: 16
  • 3 star values: 14
  • 2 star values: 6
  • 1 star values: 2
Rating: Unrated
01/19/2010
Why is there no nutritional information included with the recipes? calories, fats, fiber per serving?