125 gm red quinoa12 quail eggs1 bunch each green and white asparagus, (white ones peeled), cut into small batons8large green olives, coarsely chopped½ cup each coarsely chopped mint and flat-leaf parsley1golden shallot, thinly slicedLarge pinch of sumacAnchovy and lemon vinaigrette60 ml (¼ cup) olive oiJuice of1 small lemon, or to taste3anchovy fillets, finely chopped1garlic clove, crushed
Cook quinoa in boiling salted water until tender (15-20 minutes), then drain and spread on a tray to dry.
Meanwhile, cook eggs in boiling water until medium-boiled (3 minutes). Drain, then refresh, peel and set aside.
Blanch asparagus (2-4 minutes), then refresh and set aside.
For anchovy and lemon vinaigrette, whisk ingredients in a bowl to combine. Season to taste and set aside.
Combine remaining ingredients (except sumac) in a bowl, add quinoa, asparagus and dressing, toss to combine, and spread on a platter. Halve eggs and arrange on top, scatter with sumac and serve.
This recipe is from the March 2012 issue of Australian Gourmet Traveller.