Spring is here and more locally grown fresh fruits and veggies are available in our supermarket and farmers' market. I am trying to use as much as seasonal produce in our daily meal. Asparagus is one of the best produces in Spring, packed with nutrients and fiber. I have been cooking asparagus in so many different ways. Today I bring you Lemony Asparagus Quinoa with a south Indian twist to Lemon Rice.
Quinoa(keen-wah), a grain like seed and has become versatile within few years. It's gluten free, hypoglycemic, rich in vitamin, mineral and high fiber. It's a great swap for rice. Tempering black mustard seeds, curry leaves, green chili and dry red chili in hot oil to extract the flavor of herbs and spices that brings wonderful aroma to the dish. Adding coconut oil for its tropical sweet flavor which nicely pairs with sauteed asparagus, crunchy peanuts and freshly squeezed lemon juice.
1 cup white quinoa
2 cups water
1/2 tsp salt or to taste
2 cups asparagus, cut into small pieces(green part only)
1/2 cup peanuts
2 dry whole red chili
1-2 green chili
1/8 tsp. cumin seeds
1/8 tsp black mustard seeds
1 sprig fresh curry leaves
3 tablespoons chana dal(Bengal gram)
1 pinch of asafoetida
1/2 tsp. turmeric powder
1/4 tsp sugar
3 tbsp.freshly squeezed lemon juice
2 tbsp coconut oil
Method~
Wash quinoa before cooking (even if box says it is pre-washed/rinsed) for it's natural bitter tasting coating called saponin. Put the quinoa in a big bowl and fill with cold water. Rub well in between fingers and palm of your hand.Water will be cloudy now. Repeat this process couple of times until water gets clear. Drain the water through a mesh strainer.
Bring water to a boil in a medium saucepan. Add drained quinoa 1/8 tsp. salt and 1/8 tsp. turmeric powder. Bring to a rolling boil. Reduce heat to low. Cover and simmer for 15 to 20 minutes until liquid has been completely evaporated. Gently fluff of with a fork and keep aside.
Heat 1 tbsp. coconut oil in a medium pan. Fry peanuts and chana dal til crunchy and set aside. Add 1 tbsp. oil in the same pan. Temper red chili and mustard seeds in the hot oil. The moment mustard seeds splutters add in green chili, curry leaves, turmeric, asafoetida and asparagus. Saute till asparagus becomes tender. Then add the cooked quinoa, fried peanuts, asparagus, lemon juice and sugar. Toss to combine. Serve warm. Happy cooking!
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