Spring Quinoa & Asparagus Pilaf
This dish is a spring fling for your taste buds.
I just know you will be delighted to experience its bright, fresh flavors after excessive winter comfort food. For this recipe, I kept things super basic, cooking the quinoa with nothing more than a good broth. The flavor is simple and clean in the best possible way, and it’s the ideal base for a spring veggie fix.
Asparagus and peas, amen.
I couldn’t be more excited by the recent influx of spring produce and these green wonders are two of my favorites. The asparagus is quickly roasted with a drizzle of olive oil, salt and pepper, and the crisp-tender nature of this veggie is perfection on the texture front, and the earthy-sweet flavor of the peas is a combo that really can’t be beat. Last but not least, we need to address the gorgeousness of the lemon dressing. With plenty of citrus zip, this stuff is the absolute best. Please feel free to garnish your pilaf with sliced radish and chopped almonds for a little extra spice and crunch.
A sprinkling of hemp seeds never hurt either.
Spring Quinoa & Asparagus Pilaf
For Pilaf:
1 1/2 cups good quality vegetable broth (I use Rapunzel)
1 cup quinoa
1 tbsp. extra virgin olive oil
salt and pepper
1 pound asparagus, trimmed
1 cup cooked green peas (fresh or frozen)
1 cup fresh parsley, chopped
1 (15-ounce) can garbanzo beans, rinsed and drained
1/3 cup chopped red onion
1/4 cup sliced or slivered almonds and radish (optional)
For Dressing:
2 tsp. finely grated lemon zest
2 tbsp. freshly squeezed lemon juice, more to taste
1 tsp. minced garlic
5 tbsp. extra virgin olive oil
Salt and freshly ground pepper
Preheat oven to 425 degrees.
Using a fine mesh strainer, rinse quinoa under cold water for a few minutes. Place vegetable broth in a saucepan and bring to a boil. Add quinoa, cover and bring to a boil. Reduce to a simmer and cook covered for about 12-15 minutes or until all the liquid is absorbed. Set aside to cool.
While quinoa is cooking, toss asparagus with olive oil and salt and pepper and place on baking sheet. Roast at 425 degrees for 8-10 minutes until tender crisp. Remove and cool then chop into 1-inch pieces.
In a large bowl, toss cooked quinoa, roasted asparagus, cooked peas, parsley, garbanzo beans, red onion plus almonds and radish if using. Drizzle and toss with enough dressing to coat. Enjoy!
*** Spring Classes are fully booked but if you would like to schedule a private class with either menu, please reach out! ***
Spring Brunch Menu! – FULLY BOOKED
Thursday, April 4th, 2019, 6:30pm-8pm – FULLY BOOKED
Not every season fits for hosting brunch, but Spring definitely deserves a big spread. From asparagus to potatoes, an amazing assortment of dishes that will beautifully adorn the table is a must — perfect for Easter! Guests are welcome to bring their favorite wine, beer or spirit to enjoy with the recipes.
- Cheesy Quinoa Cakes with Lemon Aioli
- Roasted Mixed Potatoes with Spring Herbs & Burrata
- Creamy Asparagus & Pea Soup with Roasted Garlic
- Warm White Bean & Arugula Salad with Pesto
- Salted Dark Chocolate Peanut Butter Cups
This class is $75 per person. Space is limited to 12 guests
Spring Spa Menu! – FULLY BOOKED
Thursday, May 9th, 2019, 6:30pm-8pm – FULLY BOOKED
Spring offers some of the best seasonal produce, and there are so many ways to cook with it. Think outside the box with this beautiful Spring menu, starring asparagus, artichoke, peas, and more. Guests are welcome to bring their favorite wine, beer or spirit to enjoy with the recipes
- Mint Pea Ricotta Toasts
- Broccoli Leek Soup
- Asparagus, Avocado & Almond Salad
- Spring Tacos with White Beans, Red Potatoes & Garlic Yogurt Sauce
- Mint Dark Chocolate Brownie Bars
This class is $75 per person. Space is limited to 12 guests