Monday, March 5, 2012

tabasco asparagus quinoa salad

Another quinoa salad.
I know.
But, quinoa is just probably the best new ingredient that I've had in the past five years.
So, bear with me and try this one.
It's very good but if you don't like spicy, it's not for you.

Tabasco Asparagus Quinoa Salad
Serves 4-6.
101 Cookbooks!
1/2 cup softened butter
2 teaspoons Dijon mustard
25-50 drops Tabasco sauce
2 teaspoons fresh lemon juice
1/4 teaspoon sea salt
1 pound asparagus, trimmed and cut into 1" segments
4 cups cooked quinoa, still hot
1/3 cups pine nuts, toasted
more Tabasco, to taste

In a mini food processor, cream together the butter, mustard, Tabasco, lemon juice and salt.  Set aside.

Boil the asparagus in a large pot of salted water for a minute or so and drain.  Immediately transfer to a bowl of ice water to stop the cooking process.  Drain when cool and set aside.

Toss the hot quinoa with about half the Tabasco butter and stir in the asparagus and pine nuts.  Serve immediately with extra Tabasco on top and enjoy!

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...