Monday, August 2, 2010

Tabasco and Asparagus Quinoa

MODIFIED IT: Just to simplify a bit.

I discovered I like quinoa this spring. I guess that's not a huge leap, considering I also like couscous. This recipe calls for chopped asparagus but I've also made it with pea pods, and I'm assuming it'd probably work with any vegetable of a similar shape and texture. I'm planning on trying it with green beans next.

  • 1 stick butter, room temperature
  • 2 tsp Dijon mustard
  • 25 drops tabasco sauce
  • 3/4 tsp salt, divided
  • 1 lb fresh asparagus, cut into bite size pieces (or pea pods, or green beans, etc)
  • 2 cups quinoa
  • 3 cups water
Combine quinoa, water and 1/2 tsp salt in a large pot. Bring to a boil, cover, reduce heat and simmer for 25-30 minutes, until you can see little curliques in the quinoa (you'll know what I mean when you see them.).

While the quinoa is cooking, combine the butter, mustard, tabasco sauce and salt in a food processor, and let it run until the mixture is light and fluffy. You might have to stop it to scrape down the sides once or twice.

Cook the vegetables via your favorite method. The original recipe says to boil them for a minute and then shock them with cold water. Steaming would likely work too.

Combine the hot quinoa with the butter and vegetables, and stir until it comes together.

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