We’ve used the red variety, but any quinoa will work in this recipe.
Ingredients
Anchovy and lemon vinaigrette
Method
Main
1.Cook quinoa in boiling salted water until tender (15-20 minutes), then drain and spread on a tray to dry.
2.Meanwhile, cook eggs in boiling water until medium-boiled (3 minutes). Drain, then refresh, peel and set aside.
3.Blanch asparagus (2-4 minutes), then refresh and set aside.
4.For anchovy and lemon vinaigrette, whisk ingredients in a bowl to combine. Season to taste and set aside.
5.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 .
Drink Suggestion: Pale dry pinot noir rosé Drink suggestion by Max Allen
This inventive dish reimagines the traditional tabbouleh salad, pairing the savoury aromat of za'atar with the sweetness of grilled peaches and fresh pomegranate.