Lemon Quinoa with Asparagus and Feta

I do believe that quinoa is my ingredient for the summer. I know that the summer hasn't even really started officially so perhaps it is early to make this bold claim but I've been using it a lot! It helps that Costco had a GIANT bag of organic quinoa at a crazy price.

Quinoa is a seed that, if not harvested, will sprout a leafy vegetable. While the leaves can be eaten, quinoa is primarily grown for the seeds.

A "pseudo cereal" native to the Andes, quinoa is mild and slightly nutty, with a beautiful, pillowy texture that's a little like couscous. It's a farmer-friendly crop that grows easily in many different climates and at high altitudes. It's simple to process and prepare.

Gluten-free, and easy to digest, quinoa has all the goods that grains and seeds are supposed to have (dietary fiber and so on). The real kicker though? Quinoa has the highest protein levels (up to 20%) of all the cereals -- pseudo or otherwise.

See - another reason to make quinoa the ingredient of the summer of 2012 (copper river salmon is in the running too. LOL)

In this delicious, healthy dish, nutty quinoa is paired with the bright flavors of asparagus and lemon. Feta adds a salty tang. It was quick and easy to prepare making it the perfect side to join the cedar planked salmon I wrote about yesterday.

Lemon Quinoa with Asparagus and Feta

2 cups quinoa 
2 tablespoons olive oil
1 shallot, minced
3 pounds asparagus, trimmed and cut into 1-inch pieces
1 teaspoon chopped fresh thyme 
8 ounces feta, crumbled
Juice of 1 lemon

Bring 4 cups of water and 1/4 teaspoon salt to a boil in medium saucepan. When the water boils, add the quinoa and stir. Cover and reduce the heat to low. Cook until the quinoa has absorbed all the water, 15-20 minutes. Set aside covered for 10 minutes, then fluff with a fork. 

Meanwhile, prep the rest of the ingredients. Heat 1 tablespoon of the olive oil in a large sauté pan over medium-high heat. When it's hot and shimmering, stir in the shallot. Cook, stirring often, until the shallot is light brown, 5-7 minutes.

Add the asparagus and thyme and cook, stirring often, until the asparagus is tender but still bright green, 8-10 minutes. (Add a tablespoon or so of water halfway through cooking to steam the asparagus a little).

When the asparagus is done, remove the pan from the heat. Stir in the quinoa, then the crumbled feta, lemon juice and remaining tablespoon of olive oil. Season to taste with salt and pepper.

Comments

[Katie]

I love quinoa - but have gotten out of the habit. Thanks for the reminder. And it is perfect for summer - cooks quickly... Love it with lemon.

[Michele Harrison]

Excellent. Just made it tonight paired with grilled chicken which we marinated in lemon and thyme to be similar(added a bunch of dried chillies.) Love that you feature recipes with ingredients that are in season locally.

Michele

[JDeQ]

I agree Katie - anything that cooks quickly is a wonderful thing in the summer.

Glad that you liked it Michelle. One of my goals this year is to feature more local ingredients (when I'm around to go to the market that is).