RED QUINOA SALAD WITH WALNUTS, ASPARAGUS AND DUKKAH

Red Quinoa Salad With Walnuts, Asparagus and Dukkah image

I had initially envisioned a salad in which the asparagus was cut into short lengths and tossed with the quinoa. But the colorful asparagus got lost in the quinoa, and since I love the look of the bright green asparagus against the red grain (O.K., "pseudograin"), I remade this and garnished it with the steamed asparagus. The quinoa, tossed with chives, parsley, walnuts and a lemony vinaigrette, is sprinkled with dukkah before serving, a surprising touch.

Provided by Martha Rose Shulman

Categories dinner, lunch, salads and dressings

Time 15m

Yield Serves 4

Number Of Ingredients 13

Ingredients

3/4 pound asparagus, trimmed
3 cups cooked red quinoa
1/4 cup minced chives
1/4 cup chopped fresh parsley
2 tablespoons broken walnuts
2 teaspoons dukkah
2 tablespoons fresh lemon juice
1 small garlic clove, minced or pureed
1 teaspoon Dijon mustard
Salt to taste
5 tablespoons extra-virgin olive oil
1 tablespoon walnut oil
Freshly ground pepper

Steps:

Steam asparagus for 3 to 4 minutes (4 if thick, 3 if thin) above 1 inch of boiling water. Remove from heat, rinse with cold water, drain and dry on dish towels, and set aside.
Combine quinoa, chives, parsley and walnuts in a large bowl.
In a small bowl or measuring cup whisk together lemon juice, garlic, mustard, salt, and oils. Taste and adjust seasonings. Add to quinoa mixture along with freshly ground pepper to taste, and toss together.
Spoon quinoa onto plates or into bowls. Top each serving with 1/2 teaspoon dukkah. Garnish with asparagus spears and serve.

Nutrition Facts : @context http, Calories 402, UnsaturatedFat 22 grams, Carbohydrate 35 grams, Fat 26 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 617 milligrams, Sugar 3 grams, TransFat 0 grams