Sunday, May 6, 2012
1 cup quinoa, rinsed well
1/3 cup almonds, roughly chopped
2 bunches baby asparagus
2 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
1/3 cup craisins
1 tablespoon lemon juice
Optional: Salt and pepper, fresh parsley
Total time: 30 minutes
Prep: 10 minutes
Cook: 20 minutes
Yield: 6 servings
Loosely adapted from FoodNetwork.com recipe by Ellie Krieger
Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes. Add 1 3/4 cups water and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let sit, covered, about 2 minutes.
Meanwhile, toast the almond pieces in a skillet over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate. Add the olive oil and garlic to the skillet and cook over medium heat, stirring, until golden, about 2 minutes. Transfer the garlic to the plate, reserving the oil.
Cut the baby asparagus into small pieces, leaving the heads of the spears intact. Add to the skillet and cook for two minutes, while the quinoa is removed from heat.
Fluff the quinoa with a fork. Add the almonds, garlic, lemon juice, asparagus (with any remaining oil) and craisins, and toss. Season with salt and pepper and add chopped fresh parsley if desired.
I substituted many ingredients for what I had in the cupboard, and added baby asparagus that I hadn't managed to eat since market day. The results were delicious, and the birthday girl was happy I'd brought something vegan to her backyard party! This dish tastes great hot or cold.