Spring Quinoa With Asparagus, Peas & Pickled Onion

Quinoa: A protein-rich grain that serves as the base for this dish.

Water: Used to cook the quinoa.

Asparagus: Fresh, trimmed, and cut into 1-inch pieces, adding a crisp texture.

Peas: Fresh or frozen, providing a sweet and tender element.

Pickled red onions: Adds a tangy and slightly sweet flavor to the dish.

Olive oil: Used to dress the quinoa mixture, adding richness.

Lemon juice: Freshly squeezed, it brightens up the flavors.

Salt: Enhances the overall taste of the dish.

Pepper: Adds a hint of spice and depth.

When adding asparagus and peas to the quinoa during the last 5 minutes of cooking, make sure to cut the asparagus into uniform 1-inch pieces. This ensures even cooking and a consistent texture throughout the dish. Additionally, if using frozen peas, there's no need to thaw them beforehand; they will cook perfectly in the residual heat.

• quinoa - Substitute with couscous: Couscous has a similar texture and can absorb flavors well, making it a good alternative to quinoa.

• water - Substitute with vegetable broth: Vegetable broth adds more depth and flavor to the dish compared to plain water.

• asparagus - Substitute with green beans: Green beans have a similar crunch and can be cooked in the same way as asparagus.

• peas - Substitute with edamame: Edamame provides a similar pop of color and a slightly different but complementary flavor.

• pickled red onions - Substitute with pickled shallots: Pickled shallots offer a similar tangy flavor and can be used in the same way as pickled red onions.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in salads.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and freshness to the dish.

• salt - Substitute with soy sauce: Soy sauce adds a salty umami flavor, enhancing the overall taste of the dish.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and a different flavor profile, making the dish more interesting.

• Allow the quinoa mixture to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled quinoa mixture to an airtight container. If you have multiple servings, consider using individual containers for easy portioning.
• Store in the refrigerator for up to 4 days. The flavors will meld together beautifully, making it even more delicious over time.
• For longer storage, freeze the quinoa mixture. Place it in a freezer-safe container or a resealable plastic bag. Make sure to remove as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of its freshness. The quinoa mixture can be frozen for up to 2 months.
• When ready to eat, thaw the quinoa mixture in the refrigerator overnight. This slow thawing process helps maintain the texture of the asparagus and peas.
• Reheat gently in a microwave or on the stovetop. Add a splash of olive oil or a squeeze of lemon juice to refresh the flavors.
• If you prefer a cold dish, you can enjoy the quinoa mixture straight from the fridge. It makes a delightful and refreshing salad.
• To maintain the crunch of the pickled onions, consider adding them fresh after reheating the quinoa mixture. This way, they retain their tangy bite.

• Stovetop Method:

  1. Place the leftover quinoa mixture in a non-stick skillet.
  2. Add a splash of water or vegetable broth to prevent it from drying out.
  3. Heat over medium heat, stirring occasionally, until warmed through. This should take about 5-7 minutes.
  4. Add a bit more olive oil if needed to enhance the flavor and texture.

• Microwave Method:

  1. Transfer the quinoa mixture to a microwave-safe dish.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 30 seconds if necessary.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the quinoa mixture evenly in an oven-safe dish.
  3. Cover with aluminum foil to prevent it from drying out.
  4. Bake for about 15 minutes, or until heated through.
  5. Stir halfway through the reheating process to ensure even warming.

• Steaming Method:

  1. Place the quinoa mixture in a heatproof bowl that fits into your steamer basket.
  2. Fill the steamer pot with water and bring to a gentle boil.
  3. Place the bowl in the steamer basket, cover, and steam for about 5-7 minutes.
  4. Stir occasionally to ensure even heating.

• Sauté Method:

  1. Heat a bit of olive oil in a large skillet over medium heat.
  2. Add the quinoa mixture and sauté, stirring frequently, for about 5 minutes or until heated through.
  3. This method can add a slight crispiness to the quinoa, enhancing the texture.

• Saucepan: A medium-sized saucepan is essential for cooking the quinoa and vegetables together.

• Strainer: Use a strainer to rinse the quinoa under cold water before cooking.

• Measuring cups: Accurate measurements of quinoa and water are crucial, so use measuring cups.

• Knife: A sharp knife is needed to trim and cut the asparagus into 1-inch pieces.

• Cutting board: A cutting board provides a safe surface for cutting the asparagus.

• Mixing bowl: Combine the cooked quinoa and vegetables with other ingredients in a mixing bowl.

• Fork: Use a fork to fluff the quinoa after it has finished cooking.

• Measuring spoons: For precise amounts of olive oil and lemon juice, use measuring spoons.

• Wooden spoon: A wooden spoon is useful for stirring the quinoa and vegetables while cooking.

• Serving bowl: Serve the final dish in a serving bowl for a beautiful presentation.

Rinse quinoa ahead: Rinse the quinoa in advance and store it in the fridge to save time on prep.

Use frozen peas: Opt for frozen peas instead of fresh to skip the shelling and blanching process.

Pre-cut asparagus: Buy pre-trimmed and cut asparagus to reduce chopping time.

Batch cook quinoa: Cook a large batch of quinoa and store portions in the fridge for quick assembly.

Ready-made pickled onions: Use store-bought pickled red onions to eliminate the pickling step.

Lemon juice prep: Squeeze lemon juice ahead of time and store it in a small container for easy access.