Wednesday, May 26, 2010

Quinoa and Raw Asparagus

I had made a huge batch of chick peas and was looking for a new way to use some up. I have been enjoying quinoa more lately and thought a salad with chick peas, quinoa and veggies with a Spanish inspired dressing would work great. This could work with almost any fresh vegetables or other beans or rice. This is also one of those recipes where the quantities do not matter much, go with what you have and enjoy.

Quinoa Chick Pea Salad
about 1 cup cooked chick peas
2 - 3 scallions
bunch parsley
2 - 3 tomatoes
2 - 3 ribs celery
2 - 3 cloves garlic
1 cup quinoa
1 3/4 to 2 cups water or stock
about 3 - 4 Tbs EVOO
about 1 - 2 Tbs vinegar (I used red wine)
salt and pepper
about 1 tsp cumin
about 1 tsp paprika
about 1/2 tsp oregano

Chop the vegetables and toss in a large bowl with the chickpeas.

To prepare the quinoa, place it with the water or stock in a pot and bring to a boil. Cover and cook over low heat about 15 minutes, stirring the pan a couple of times. Let cool before adding to the veggies.

To make the dressing, crush the garlic, with a pinch of salt.

Add the rest of the herbs and blend to form a paste.

Add the vinegar then the oil, season to taste with salt and pepper and pour over the quinoa and chick peas.

It is the height of the asparagus season, it does not get much better than now. We picked up some purple asparagus at the farmers over the weekend, and I was looking for something new to try. I had recently come across a recipe for a raw asparagus salad and loved the idea with the purple showing.

Raw Asparagus Salad
vinegar (i used white wine)
salt and pepper

Shave the asparagus using a peeler or a cheese plane. I found the cheese plane made thinner strips. It is easiest to start at the base and work toward the tip.

Toss the asparagus with EVOO, vinegar, salt and pepper.

Serve with shaved Parmesan on top.

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