Ingredients

The following ingredients have 4 Servings
  • 2 Tablespoons white balsamic vinegar
  • 2 Tablespoons extra virgin olive oil
  • pinch sea salt
  • 1 teaspoon dried tarragon
  • 1 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • white pepper
  • pinch garlic powder
  • 1/2 cup quinoa
  • 1 cup water
  • juice of 1/2 lemon
  • 1/4 teaspoon salt
  • 1 bunch fresh asparagus
  • 1 small shallot, halved and thinly sliced
  • 2 Tablespoons sliced almonds

Instruction

  • Whisk together vinaigrette ingredients or place in a small jar with a tight-fitting lid and shake. Set aside.
  • If quinoa is not pre-rinsed, wash well in a fine-mesh colander to remove the bitter outer coating. Drain well.
  • Place quinoa in a 2-quart sauce pan.
  • Add the water, lemon juice, and salt.
  • Bring to a boil, lower heat to a simmer and cover.
  • Cook for 15-20 minutes, or until water has been absorbed and the quinoa is cooked through. (It will become translucent when it's properly cooked.)
  • Remove from heat and let stand, covered, for a few minutes.
  • In the meantime, trim off a few inches of the asparagus stems and discard. Thinly slice the asparagus into 1/8- to 1/6-inch rounds.
  • Add the asparagus, shallot, and sliced almonds to the pan of quinoa. The remaining heat will barely cook the asparagus.
  • Pour some of the vinaigrette over the quinoa and asparagus. Toss to coat. Let stand for a few minutes so it can absorb the vinaigrette.
  • Serve warm, at room temperature, or chilled. Add more vinaigrette to taste.