Time to get back into cooking and posting after our US trip. Now that Simon is home at least I have someone else to eat and enjoy it!
The weather has been warm so we are in salad mode after being in the US for the end of their Summer. It has been easy to move back into eating well after all those meals we ate out. You know how you feel when you get home don’t you? You really just want to cut back and try to eat and drink less.
So it’s Spring which means asparagus season for me! This is a light and delicious salad that you can alter the ingredients to suit. It is also delicious as a vegetarian dish without the chicken. In that case add some drained chickpeas for a healthy option.
Would also be delightful with some baby green peas and peeled baby broadbeans as it really is a Spring dish.
Ingredients: Serves 4
2 steamed chicken breasts, sliced
1½ cups chicken stock plus juices from chicken to make total 2 cups
1 cup quinoa, washed
juice and rind of 1 lemon
2 bunches fresh asparagus, cut into thirds
half a preserved lemon, drained, diced, washed and soaked to remove excess salt.
Handful of mixed fresh mint and parsley, finely chopped
½ cup toasted pine nuts
Method:
- Cook the chicken first at 95° as explained here. Reserve any stock that you get from the chicken to add to the quinoa to make up the liquid.
- Cook the quinoa for 20 minutes @ 100°
- Add the asparagus in a separate steamer tray for the last 2 minutes
- Plunge the asparagus into cold, ice water while you prepare the other ingredients
- Stir the lemon rind, juice and preserved lemon into the quinoa while it is still warm.
- Set aside, it still has some liquid to absorb
- When cold add the other ingredients and mix well.
- Taste for seasoning. My preserved lemons and the stock were adequate for salt. Add some cracked pepper.
- Serve at room temperature sprinkled with the toasted pine nuts.
Extremely healthy with no added fat except what may be in the stock. Be mindful of using gluten free stock if necessary. See my stock here.
Hi Trudy,
This looks lovely and light…Chris doesn’t like asparagus much, but I could pop something else in. I haven’t cooked with quinoa yet, and this recipe looks like I should do it now!
Thanks Lesley,
Yes you can substitute green beans or as I mentioned it would be nice with baby peas and broadbeans (the small ones that don’t need double peeling). Quinoa is what they call an ‘ancient grain’. It is full of good things and is gluten free!
Follow the cooking instructions on the packet, I have only ever used a steam oven so not sure of the stove-top method!
Trudy, I live in Melbourne
. Do you know anyone who offers a service such as you do in Melbourne ?
I have a Miele Steam Combi oven & still struggling to master its many features. It would be a tremendous help to have someone come to the house & demonstrate the features.
Looking forward to your reply. Jill
Hi Jill,
No I don’t sorry but if you email me your details I will be in touch when I come down next.
Regards Trudy