- A 75g bag of quinoa
- 3 shallots
- A 200g bundle of asparagus
- 1 lemon
- A 25g sachet of sesame seeds
- 2 tsp sumach
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.
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.
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.
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.
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.
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.
Top with the griddled asparagus. Finish with the remaining sesame seeds and another 1 tsp dusting of sumach.