Asparagus with Sumach & Sesame Quinoa | Abel & Cole
Asparagus with Sumach & Sesame Quinoa
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Sesame and quinoa were absolutely made for each other - both full of toasty, nutty deliciousness. A perfect pair for mighty asparagus spears and a smack of lemony sumach.
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Ingredients you'll need
  • A 75g bag of quinoa
  • 3 shallots
  • A 200g bundle of asparagus
  • 1 lemon
  • A 25g sachet of sesame seeds
  • 2 tsp sumach
Step by step this way
  • 1.

    Rinse your quinoa till the water runs clear. Set a lidded pan over medium heat. Add the quinoa and a pinch of salt. Toast for a moment. Pour in enough water to come 1cm above the quinoa. Pop a lid on. Simmer 15 mins or till all the water is absorbed. Set aside to steam (lid still on) for a further 5 mins.

  • 2.

    Halve and peel your shallots. Thinly slice. Set a large frying pan over high heat. Add the shallots. No oil needed. Cook till softened and lightly charred.

  • 3.

    Scoop the shallots into with the quinoa. Arrange on plates or a platter. Add the zest of the lemon and dust 1 tsp of sumach over.

  • 4.

    Trim the woody ends from your asparagus (use for stock or to make pesto - see our recipes online). Add the asparagus to the hot pan. Cook till lightly charred all over. Season well. Set aside.

  • 5.

    Add the sesame seeds to the pan. Cook till just golden. Add most of them to the quinoa, saving a few back to scatter over before serving.

  • 6.

    Add 2 tbsp lemon juice, 2 tbsp olive oil and a pinch of salt to a little bowl or jam jar. Whisk or shake (lid on) till creamy and well mixed. Drizzle over your quinoa.

  • 7.

    Top with the griddled asparagus. Finish with the remaining sesame seeds and another 1 tsp dusting of sumach.

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