Tabasco and Asparagus Quinoa
Tabasco and Asparagus Quinoa Recipe - Vegetarian Dish
Vegetarian dietIntroduction
Tabasco and asparagus quinoa is a flavorful and nutritious dish that combines the heat of Tabasco sauce with the freshness of asparagus and the nuttiness of quinoa. This recipe is perfect for a light and healthy meal that is easy to prepare.
History
The combination of Tabasco sauce and asparagus in a quinoa dish is a modern twist on traditional quinoa recipes. Quinoa, a grain-like seed that is high in protein and fiber, has been a staple food in South America for centuries. The addition of Tabasco sauce adds a spicy kick to the dish, while the asparagus provides a fresh and crunchy texture.
Ingredients
- 0.5 cup / 4 oz / 113 g of unsalted butter, at room temperature
- 2 tsp of dijon mustard
- 25 drops of tabasco sauce
- 2 tsp of fresh lemon juice
- 0.25 tsp of fine grain sea salt
- 1 lb / 16 oz / 453 g of asparagus, cut into 1 inch segments
- 4 cups of cooked quinoa
- 0.33 cup / 2 oz / 60 g of toasted pine nuts
- a little less than 0.25 cup of crème fraîche (optional)
- more tabasco sauce to taste
How to prepare
- To make the Tabasco butter, start by whipping the butter in a food processor or with a hand blender until it becomes light and airy.
- Add the mustard, Tabasco sauce, lemon juice, and salt to the whipped butter. Adjust the amount of hot sauce according to your preference.
- Boil the asparagus in a large pot of well-salted water for about a minute, depending on its thickness. Drain the asparagus.
- If you plan to serve the dish immediately, you can leave the asparagus hot. However, if you expect leftovers or want to serve it later, stop the cooking process by rinsing the asparagus with cold water or placing it in an ice bath. Drain well before using.
- Take 4 cups (20 oz / 565 g) of hot cooked quinoa and toss it with 3 tbsp of the Tabasco butter. You will have leftover butter, which you can serve on the side or use for other purposes.
- Stir in the asparagus, pine nuts, and dollop with crème fraîche. Serve with additional Tabasco sauce on the side.
To cook quinoa
- In a medium saucepan, combine 2 cups of well-rinsed dried quinoa, 3 cups of water, and 0.5 tsp of fine grain sea salt.
- Bring the mixture to a boil, then cover, reduce the heat, and simmer for 25-30 minutes or until the quinoa is tender and you can see the little quinoa curliques.
Variations
- Add cooked shrimp or chicken for extra protein.
- Substitute asparagus with broccoli or green beans for a different flavor.
- Use different nuts such as almonds or walnuts instead of pine nuts for a variation in texture.
Cooking Tips & Tricks
Be sure to cook the quinoa according to the package instructions to ensure that it is fluffy and tender.
- Adjust the amount of Tabasco sauce to suit your taste preferences. You can always add more at the end if you like it spicier.
- Toasting the pine nuts before adding them to the dish will enhance their flavor and add a nice crunch.
- If you don't have crème fraîche, you can substitute with Greek yogurt or sour cream for a similar creamy texture.
Serving Suggestions
This dish can be served as a main course or as a side dish alongside grilled chicken or fish. It pairs well with a simple green salad or roasted vegetables for a complete meal.
Cooking Techniques
Boil the asparagus for a minute to blanch it before adding it to the quinoa. This will help retain its bright green color and crisp texture.
- Toast the pine nuts in a dry skillet over medium heat for a few minutes until they are golden brown and fragrant. Be careful not to burn them.
Ingredient Substitutions
If you don't have Tabasco sauce, you can use any hot sauce or chili paste for a similar spicy flavor.
- Substitute butter with olive oil or coconut oil for a dairy-free option.
- Use any type of nuts or seeds in place of pine nuts for added crunch.
Make Ahead Tips
You can prepare the Tabasco butter and cook the quinoa in advance to save time. Store them separately in airtight containers in the refrigerator until ready to assemble the dish. Cook the asparagus and toast the pine nuts just before serving for the best texture.
Presentation Ideas
Serve the Tabasco and asparagus quinoa in individual bowls or on a large platter for a family-style meal. Garnish with fresh herbs such as parsley or chives for a pop of color.
Pairing Recommendations
This dish pairs well with a crisp white wine such as Sauvignon Blanc or Pinot Grigio. For a non-alcoholic option, try serving it with sparkling water infused with lemon or cucumber slices.
Storage and Reheating Instructions
Leftover Tabasco and asparagus quinoa can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through, adding a splash of water if needed to prevent it from drying out.
Nutrition Information
Calories per serving
Each serving of Tabasco and asparagus quinoa contains approximately 400 calories. This makes it a moderate calorie meal that is suitable for lunch or dinner.
Carbohydrates
Each serving of Tabasco and asparagus quinoa contains approximately 35 grams of carbohydrates. Quinoa is a good source of complex carbohydrates, which provide sustained energy and help keep you feeling full.
Fats
This dish is rich in healthy fats from the unsalted butter and pine nuts. Each serving contains approximately 18 grams of fat, with the majority coming from the butter and nuts.
Proteins
Quinoa is a complete protein, meaning it contains all nine essential amino acids that the body needs. Each serving of this dish provides around 10 grams of protein, making it a satisfying and nutritious meal.
Vitamins and minerals
Asparagus is a good source of vitamins A, C, and K, as well as folate and potassium. Quinoa is high in iron, magnesium, and zinc, making this dish a nutrient-dense option for a balanced diet.
Alergens
This recipe contains dairy (butter and crème fraîche) and nuts (pine nuts). If you have allergies to these ingredients, you can omit them or substitute with alternatives.
Summary
Tabasco and asparagus quinoa is a well-rounded dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a healthy and flavorful option for a satisfying meal.
Summary
Tabasco and asparagus quinoa is a delicious and nutritious dish that is easy to prepare and full of flavor. With a balance of carbohydrates, fats, proteins, vitamins, and minerals, this recipe is a healthy option for a satisfying meal. Enjoy the spicy kick of Tabasco sauce, the freshness of asparagus, and the nuttiness of quinoa in every bite.
How did I get this recipe?
I recall the feeling of curiosity that overcame me when I found this recipe for Tabasco and Asparagus Quinoa. It was a warm summer day, and I was rummaging through my old recipe box, looking for something new and exciting to try out in the kitchen. As my fingers danced over the worn index cards and faded scraps of paper, I stumbled upon a recipe that caught my eye.
The ingredients were simple enough - quinoa, asparagus, Tabasco sauce, and a few other odds and ends. But it was the combination of flavors that intrigued me. I had never thought to pair spicy Tabasco with earthy quinoa and tender asparagus before. It was a culinary adventure waiting to happen.
I immediately set to work gathering the ingredients and preparing the dish. I cooked the quinoa until it was fluffy and light, then sautéed the asparagus in a bit of olive oil until it was bright green and tender. The Tabasco sauce added a fiery kick that balanced out the mild nuttiness of the quinoa and the sweetness of the asparagus.
As I stirred the ingredients together in a large bowl, I couldn't help but think back to how I had acquired this recipe in the first place. It was many years ago, when I was just a young girl learning the ropes of cooking from my own grandmother.
She was a formidable woman, with a kitchen that always smelled of spices and herbs. She had a knack for creating dishes that were both comforting and adventurous, traditional yet innovative. I remember watching her cook with a sense of awe and wonder, wondering how she knew just the right amount of seasoning to add or how to perfectly time the cooking of a dish.
One day, as she was preparing dinner, I asked her how she knew so much about cooking. She smiled at me and said, "My dear, I have learned from many different people and places over the years. Every recipe has a story, and every dish has a history."
She then told me about a dear friend of hers who had traveled to far-off lands and brought back a collection of exotic recipes. Among them was the recipe for Tabasco and Asparagus Quinoa. My grandmother had adapted it to suit her own tastes and had passed it on to me, knowing that I would appreciate its unique flavors.
As I sat down to enjoy my creation, I couldn't help but feel a sense of gratitude towards my grandmother and all the other cooks who had influenced my culinary journey. Each recipe was a piece of their legacy, a token of their love and creativity passed down through the generations.
I savored each bite of the Tabasco and Asparagus Quinoa, relishing the bold flavors and the memories they brought with them. And as I finished my meal, I made a mental note to add this recipe to my own collection, to share with future generations and continue the story of its creation.
For in the world of cooking, every recipe has a story to tell - and I was just beginning to uncover the tales hidden within each delicious dish.