Green seasoning
Look to the garden or farmers market for fresh leafy herbs, and mix and match to your preference
Are you seeking inspiration for a festive seasonal platter to serve for brunch? Look no further than this green and grainy salad, layered with fresh and simple ingredients that sing spring. Al dente asparagus spears are layered over a bed of quinoa tumbled with lemon and fresh herbs, creating a bright and healthy salad platter that is not only good for a brunch, but for lunch and dinner as well.
Quinoa absorbs copious amounts of spice, so don’t hold back with your seasonings. Look to the garden or farmers market for fresh leafy herbs, and mix and match to your preference. This recipe includes a combination of dill, chives and chervil. If you don’t know chervil, then it’s time to meet. Chervil is a leafy green herb that resembles young parsley and frilly cilantro. It has a mild, delicate flavor with hints of licorice that evoke tarragon and parsley. It's a wonderful fresh garnish to add to salads, vegetables and fish.
LEMONY ASPARAGUS AND QUINOA SALAD
● Active time: 30 minutes
● Total time: 30 minutes, plus cooling time
● Yield: Serves 6
QUINOA:
● 1 1/4 cups tricolor or red quinoa
● 1 tablespoon extra-virgin olive oil
● 1 teaspoon kosher salt, or more to taste
● 1 large garlic clove, minced or pushed through a press
● 2 teaspoons finely grated lemon zest, plus more for garnish
● 1 teaspoon ground cumin
● 1/2 teaspoon ground coriander
● 1/2 teaspoon freshly ground bl pepper, or more to taste
● 1/2 cup chopped dill fronds a chervil, plus more for garnish
● 2 tablespoons chopped fresh chiv
● 1 1/2 pounds asparagus, medi thickness
● Extra-virgin olive oil
● Kosher salt
● Juice of 1/2 lemon
METHOD
Rinse the quinoa under cold wa Place in a large saucepan and co with 2 inches of water. Bring to a b and simmer until the quinoa gra release their white tail (germ), 12 14 minutes. Drain the quinoa in a f mesh sieve, then transfer to a bo Stir in olive oil, salt, garlic, the lem zest, cumin, coriander and black p per. Cool to room temperature, th stir in the dill, chervil and chives you add the herbs while the quino warm, the heat will wilt the green Taste and add more seasoning to y preference.
While the quinoa is cooling, h the oven to 425 degrees. Snap off tough ends of the asparagus, th neatly trim the base with a par knife. Spread the asparagus in o layer on a rimmed baking tr Lightly drizzle with olive oil and s son with salt, turning the aspara to coat. Roast in the oven until asparagus are bright in color a crisp-tender, 6 to 8 minutes, depe ing on their thickness. Remove a cool slightly.
Spread the quinoa on a serving p ter or in a large, shallow serv bowl. Arrange the asparagus over quinoa. Lightly drizzle the salad w olive oil and the juice of half lemon. Garnish with additio lemon zest and dill or chervil. Se at room temperature.