Sriracha & Asparagus Quinoa

Sriracha & Asparagus Quinoa

With asparagus season drawing to a close, I wanted to try one last recipe which combines asparagus with one of my favourite new grains and some chile heat.

Sriracha & Asparagus Quinoa

Source: Tabasco & Asparagus Quinoa by Heidi Swanson


125 g unsalted butter, room temperature *
2 tsp Dijon mustard
3 tsp Sriracha (green cap)
juice of half a lemon
dash of sea salt

* The butter really needs to be soft.

500 g green asparagus, cut into 1-inch segments

1 cup quinoa


Blend together the butter, Sriracha, lemon juice and salt. (Either by the AC-powered device of your choice or a fork.) Set aside.

Cook the quinoa in about 3 cups of water for about 20 minutes. Turn off the heat and let stand for another 5 minutes.

Snap off the asparagus ends and lightly peel the stalks. Boil in salt water for about two minutes. Drain. Rinse with cold water and drain again.

Fold half of the butter into the quinoa, add this to the asparagus and fold in.
(You can use the rest of the butter either to put little dollops on the serving portions or just eat it plain on bread or with some grilled meat.)

Adjust the spiciness with some more Sriracha.


mimicooks said...

Great looking quinoa. You just reminded me that I need to eat some asparagus before it's all gone.

Joanne said...

This has been on my bookmarked list since I saw it on Heidi's site! Perfect use of asparagus and I love the spice of sriracha.