Today I have a special recipe because it includes a giveaway! But first the recipe… This recipe is from marniwasserman.com, it’s really easy and a nice way to change up the usual quinoa. I am attaching the original recipe however I did adjust it a little bit to suit what I had in the kitchen. I used black and white quinoa and a red onion, where the recipe calls for red quinoa and a yellow onion.
For starters you want to get your quinoa boiling. As per usual, always rinse and drain your quinoa the best you can. You can use water to boil your quinoa or even a vegetable or chicken broth to get more flavour. Throw in some thyme and salt while it’s in the pot. This recipe also calls for ‘dry roasting’ so after the quinoa was done and there wasn’t any water left in the pot, I stirred it around over the heat until it was fragrant. Be careful because it can stick to the bottom!
I’ve never cooked with Asparagus before (is that weird?). I had to google ‘how to steam asparagus’ (without a steamer). I don’t own a steamer, I like to keep the kitchen gadgets to a minimum and usually won’t purchase something unless I’ve required it on more than a couple occasions. I generally just boil veggies in water so I’ve never needed a steamer. I wanted to follow the recipe the best I could so I hacked it and used the microwave, which probable zaps all the nutrients out, sorry!
I shaved the scale-y bits off and then chopped them up into chunks and placed them in a bowl. I covered the bowl with saran wrap and poked holes on the top. I put it in the microwave for 2 mins until the asparagus was bright green. (I also chopped the pieces up even smaller so they were bite size).
I set the asparagus aside and moved on to sautéing the onion and garlic. I also put the pine nuts in the oven at 325 degrees for 10 mins until golden brown.
When the onions and garlic are smelling delicious on the pan, I added in the asparagus to heat it up and add some flavour and then put it all together in the pot with the quinoa.
Ta-da! Super easy, and a great addition to your meal or as a meal all on it’s own!
- 1 3⁄4 cups water
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, small dice
- 2 clove garlic, minced
- 1⁄2 teaspoon salt
- 1 cup steamed asparagus spears, chopped 1 sprig of fresh or 1⁄4 teaspoon dried thyme 1 cup red quinoa, rinsed and drained
- 1⁄2 cup toasted pinenuts
- Add olive oil and sea salt to taste at the end
- 1. Dry toast* quinoa in a pot (2-3 mins).
- 2. Add 2 cups of water and 1⁄4 tsp dried thyme and salt to quinoa and bring to a boil in medium
- saucepan with lid.
- 3. Reduce heat and simmer 15-20 minutes or un l quinoa is tender.
- 4. Heat olive oil on medium heat.
- 5. Add onion and sauté un l golden.
- 6. Add garlic and salt and sauté for another 30 seconds.
- 7. Add blanched broccoli and sauté for another minute.
- 8. Combine cooked quinoa with broccoli and onion mixture add pine nuts. 9. Serve hot. May be served as an entrée or side grain dish.
- * Dry toast: Place the quinoa in a pot a er it has been drained (no water added), heat on medium heat un l all the water has evaporated and quinoa gives off a light nu y scent.
Now.. the GIVEAWAY!
If you’d like to go, I have 2 tickets to give away to 1 lucky winner! Just comment on this post and let me know what you’re favourite gluten free product is. I’ll be choosing the winner on Friday, April 22nd.
When & Where: SUNDAY, MAY 1 @10 AM TO 4 PM – ARTSCAPE WYCHWOOD BARNS (601 CHRISTIE STREET)
If you’re curious about what you can find there, here are a few items: