I love asparagus – it’s one of my favorite vegetables, and this recipe will be sure to please everyone in your family – and it’s nice enough to share with company!
Asparagus Quinoa Tabbouleh
This is a great springtime dish to make!
Ingredients
- 1 cup quinoa
- 1 lb asparagus
- 1 lemon - zest and juice
- 2 tablespoons olive oil
- 1 small shallot, chopped (may use 1/4 cup chopped red onion)
- Pinch red pepper flakes
- 1 tomato chopped
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh mint or mint and basil combination
- Salt and pepper to taste
- Optional: sunflower seeds or pine nuts
Instructions
- Rinse quinoa and cook per package directions, set aside to cool.
- Blanch asparagus in boiling water for 1 minute. Remove from water and place into an ice bath to stop cooking.
- Cut asparagus into 1/2" pieces and set aside.
- In large bowl whisk together lemon juice, lemon zest, shallot, red pepper flakes and olive oil. Stir in tomato, parsley, mint, cooked quinoa and asparagus.
- Season with salt and pepper. Top with optional nuts or seeds if using
I also wanted to share my tip for asparagus:
How to store: asparagus is in the lily family and should be treated as a cut flower. Cut 1/4-1/2″ piece from the end of the stalk and place in a glass of water. Cover loosely with plastic and refrigerate until ready to use; will keep for 5 days. May use vegetable peeler to peel 2-3″ of stalk end to avoid tough or stringy stems. Not necessary if slicing into pieces.
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