Reviews (1)        Add Rating & Review     45 Ratings   5 star values:        7    4 star values:        16    3 star values:        14    2 star values:        6    1 star values:        2                Martha Stewart Member     Rating: Unrated       01/19/2010   Why is there no nutritional information included with the recipes? calories, fats, fiber per serving?

Back to Quinoa with Asparagus and Preserved Lemon Dressing All Reviews for Quinoa with Asparagus and Preserved Lemon Dressing - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Recipe Summary Servings: 6

Ingredients Ingredient Checklist 1 pound asparagus, trimmed, cut into 2-inch pieces 2 tablespoons olive oil 1 red onion, finely chopped 1 cup quinoa 1 teaspoon coarse salt 1/2 cup toasted pine nuts 1/4 cup thinly sliced fresh basil Preserved Lemon Dressing Joan Nathan’s Preserved Lemons

Gallery

Recipe Summary Servings: 6

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 1 pound asparagus, trimmed, cut into 2-inch pieces 2 tablespoons olive oil 1 red onion, finely chopped 1 cup quinoa 1 teaspoon coarse salt 1/2 cup toasted pine nuts 1/4 cup thinly sliced fresh basil Preserved Lemon Dressing Joan Nathan’s Preserved Lemons

Directions

Fill a pot fitted with a steamer basket with enough water to cover the bottom of the pot without touching the basket; bring to a boil. Prepare an ice-water bath; set aside. Place asparagus in steamer basket; cover and cook until asparagus is barely tender, but still crisp, about 10 minutes. Transfer asparagus to water bath until cool; drain and set aside.

Heat olive oil in a large skillet over high heat. Add onion and cook, stirring, about 2 minutes. Add quinoa and cook, stirring constantly, about 5 minutes. Add 2 cups water and salt; bring to a boil. Reduce heat and cover skillet; let simmer for 5 minutes. Remove skillet from heat and let stand, covered, for 15 minutes.

Transfer quinoa to a serving platter. Add asparagus and toss to combine. Drizzle with dressing and sprinkle with pine nuts and basil, garnish with chopped preserved lemons. Serve hot or at room temperature.

Reviews (1)

 Add Rating & Review     45 Ratings   5 star values:        7    4 star values:        16    3 star values:        14    2 star values:        6    1 star values:        2        

   Martha Stewart Member     Rating: Unrated       01/19/2010   Why is there no nutritional information included with the recipes? calories, fats, fiber per serving?

Reviews (1)

Add Rating & Review     45 Ratings   5 star values:        7    4 star values:        16    3 star values:        14    2 star values:        6    1 star values:        2

Add Rating & Review

45 Ratings 5 star values: 7 4 star values: 16 3 star values: 14 2 star values: 6 1 star values: 2

45 Ratings 5 star values: 7 4 star values: 16 3 star values: 14 2 star values: 6 1 star values: 2

45 Ratings 5 star values: 7 4 star values: 16 3 star values: 14 2 star values: 6 1 star values: 2

  • 5 star values: 7 4 star values: 16 3 star values: 14 2 star values: 6 1 star values: 2

    Martha Stewart Member     Rating: Unrated       01/19/2010   Why is there no nutritional information included with the recipes? calories, fats, fiber per serving?

    Martha Stewart Member

    Rating: Unrated 01/19/2010

Why is there no nutritional information included with the recipes? calories, fats, fiber per serving?

Rating: Unrated

All Reviews for Quinoa with Asparagus and Preserved Lemon Dressing

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Quinoa with Asparagus and Preserved Lemon Dressing

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest