IN SEASON: Grilled Asparagus and Creamy Quinoa
It’s May and asparagus is officially in season! Here, Guardian.com brings you grilled asparagus paired with a delicious creamy quinoa with hints of lemon and cumin - enjoy this healthy treat!
Cooking Time: Preparation time 10 mins, cooking time 28 mins
Serves: 4, easy
190g of white quinoa
800g of asparagus
2 tbsps of olive oil, for drizzling
180g of roasted, marinated red bell peppers, drained and cut in to bite-size pieces
200g of feta cheese
100g of fresh coriander or flat-leaf parsley (reserve some leaves for garnishing)
For the dressing:
4 tbsps of olive oil
2 tsps of soy sauce
Juice of ½ lemon
1 tsp of cumin seeds
Equipment Needed: Small saucepan, whisk, medium-sized bowl, pestle, griddle pan, spatula, chopping knife, wooden spoon, large-sized bowl
Rinse the quinoa, place in a small saucepan and add 475ml water. Bring to the boil, lower the heat and gently simmer for 15 minutes. Drain any excess water. Set aside to cool.
To prepare the dressing, whisk together the olive oil, soy sauce and lemon juice. Gently crush the cumin seeds with a pestle or the back of a knife and add to the dressing.
Rinse and pat the asparagus dry and place on a plate. Drizzle olive oil over the asparagus and roll them until well coated. Season with salt. Arrange the asparagus in a hot griddle pan and cook, turning as needed, until nicely marked on all sides without being burned – 6‑8 minutes.
Meanwhile, combine the quinoa, dressing, bell peppers, feta and coriander or parsley in a large mixing bowl. Arrange the grilled asparagus on plates, top with the quinoa mixture and a few coriander leaves.