I had initially envisioned a salad in which the asparagus was cut into short lengths and tossed with the quinoa. But the colorful asparagus got lost in the quinoa, and since I love the look of the bright green asparagus against the red grain (O.K., “pseudograin”), I remade this and garnished it with the steamed asparagus. The quinoa, tossed with chives, parsley, walnuts and a lemony vinaigrette, is sprinkled with dukkah before serving, a surprising touch.
Ingredients
- ¾ pound asparagus, trimmed
- 3 cups cooked red quinoa
- ¼ cup minced chives
- ¼ cup chopped fresh parsley
- 2 tablespoons broken walnuts
- 2 teaspoons dukkah
For the dressing
- 2 tablespoons fresh lemon juice
- 1 small garlic clove, minced or pureed
- 1 teaspoon Dijon mustard
- Salt to taste
- 5 tablespoons extra-virgin olive oil
- 1 tablespoon walnut oil
- Freshly ground pepper
- Nutritional Information
Nutritional analysis per serving (4 servings)
391 calories; 25 grams fat; 3 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 7 grams polyunsaturated fat; 34 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 8 grams protein; 28 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 4
Preparation
- Steam asparagus for 3 to 4 minutes (4 if thick, 3 if thin) above 1 inch of boiling water. Remove from heat, rinse with cold water, drain and dry on dish towels, and set aside.
- Combine quinoa, chives, parsley and walnuts in a large bowl.
- In a small bowl or measuring cup whisk together lemon juice, garlic, mustard, salt, and oils. Taste and adjust seasonings. Add to quinoa mixture along with freshly ground pepper to taste, and toss together.
- Spoon quinoa onto plates or into bowls. Top each serving with 1/2 teaspoon dukkah. Garnish with asparagus spears and serve.
15 minutes
Dining and Cooking