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Categories:
cooked red quinoa chives parsley walnuts dukkah lemon juice garlic mustard salt extra-virgin olive oil walnut oil freshly ground pepper
Viewed: 50 - Published at: 6 years agoIngredients
- 3/4 pound asparagus, trimmed
- 3 cups cooked red quinoa
- 1/4 cup minced chives
- 1/4 cup chopped fresh parsley
- 2 tablespoons broken walnuts
- 2 teaspoons dukkah
- 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
Method
- 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.
