1 bunch thin asparagus, cleaned cut into small pieces and blanched
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
Juice and zest of 1 lemon
1/2 cup pine nuts, lightly toasted
1 small red onion, finely chopped
½ small bunch fresh basil, chopped
2 sprigs fresh thyme, chopped
Preparation
Place the quinoa in a large strainer. Rinse under cold running water until the water runs clear. Transfer quinoa to large saucepan; add the water and salt. Bring to boil.
Reduce heat to medium-low, cover and simmer until water is absorbed and quinoa is tender, about 20 minutes. Transfer quinoa to large bowl, add asparagus and let sit covered for 5 minutes, fluff with fork. Stir in oil cumin, and lemon juice and zest. Season with salt and pepper.
Add pine nuts, red onion, basil, and thyme to the warm quinoa just before serving.
The quinoa will hold well covered in the fridge for five days, just add the garnishes when you are ready to reheat and serve.
