It was our first time with quinoa. It was fine, but I don’t understand all the hype around it. We really liked this dish, adapted from 101 Cookbooks.
1/2 cup butter, room temperature
2 teaspoons Dijon mustard
25 drops Tabasco sauce
2 teaspoons fresh lemon juice
1/4 teaspoon fine grain sea salt
1 pound asparagus, cut into 1-inch segments
4 cups cooked quinoa
Start by making the Tabasco butter. In a food processor, or with a hand blender, whip the butter until it is light and airy. Add the mustard, Tabasco sauce, lemon juice and salt. You can make it stronger if you like, adding more hot sauce to taste.
We steamed our asparagus after it was cut in chunks. Drain. If you are serving this immediately you can leave the asparagus hot, but if you are going to wait to serve this, or think you’ll have leftovers I recommend you stop the cooking with cold water or a dunk in an ice bath, then drain well before using.
Take the hot cooked quinoa and toss with 3 tablespoons of the tabasco butter. You’ll have leftover butter – you can serve that on the side or use it for other purposes. Stir in the asparagus. I added a bit more tabasco and shake of salt to mine.
Serves 4 – 6 as a main dish.