Friday, March 23, 2012

Lemony Asparagus Quinoa

1 cup of (dry) quinoa, well rinsed
2 cups of low-sodium vegetable broth (preferably homemade!)
Juice of 2 lemons
2 tablespoons of olive oil
3 tablespoons chopped spring (green) onions
1 cup of asparagus, broken into 1-inch pieces (reserve tougher bottom pieces for another use)

I think quinoa is amazing because it “feels” like you’re eating a carb-tastic grain when you’re really eating a protein-packed seed.  You can cook it in water but, just like rice, it is more flavorful if cooked in vegetable broth. 

I had red quinoa on hand and used it for this dish, but any variety would do.  Set the quinoa and broth on the stove, cover, bring to a boil, and then reduce to low.  It will take about 15 minutes to cook.

In the meantime, whisk together the lemon juice, olive oil, and spring onions in a small bowl to make a lemony dressing.  When the quinoa is done, put it into a large bowl and toss it with all of the dressing.  Add the asparagus and toss to combine.  Serve warm or cold (leftover) as a fresh-tasting, spring side dish that appropriately celebrates the arrival of asparagus.


  1. You don't cook the asparagus??

    1. Nope! It's amazing raw -- crunchy and a little sweet. Raw asparagus works best if it's very thin: A big, thick stalk would be tougher to eat without cooking. I hope you try it!


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