Quinoa with Apricot, Asparagus & Almond
Quinoa (pronounced Keen-wah), is used as a whole grain, & has been an ancient food that is cultivated in South American Andes since at least 3,000 B.C. It has been a staple food of the native inhabitants. “The ancient Incas called quinoa the “mother grain” and revered it as sacred. Each year at planting time it was traditional for the Inca leader to plant the first quinoa seed using a solid gold shovel!” (Quinoa from Andes, has great information on Quinoa).
Quinoa is actually not a true grain, but a seed of the Chenopodium or Goosefoot plant. It is however treated as a grain & often called “little rice“. There are 3 varieties available, White- the most common one, Red & Black. These little seeds are great in salads, soups, stews or stir fries.Quinoa rates very high in its nutritional value; “…as its protein content is very high (12%–18%), making it a healthful choice for vegetarians and vegans. Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA’s Controlled Ecological Life Support System for long-duration manned spaceflights.” (Wiki)
We recently discovered quinoa, & it has become a big part of our diet. It is gluten free, high in protein & makes a obvious choice for healthy eating. A few days a week, our lunch consists of some kind of salad cooked with quinoa. Here is what I did for our lunch last week… a slightly fruity salad with fresh apricots & asparagus.
Quinoa with Apricot, Asparagus & Almond
Ingredients: (serves 2)
For the Apricots:
- 5-6 Ripe Apricots, halved and pitted
- 1 Tbsp. olive oil
- Salt
- Freshly ground pepper
For the Asparagus:
- 10 Spears of Asparagus, only the tender parts
- 2 Tablespoons Balsamic Vinegar
- 1 Tablespoon Olive Oil
Other Things you need:
- 3/4 Cup Quinoa
- 1.5 Cups of Water
- 1/2 Cup Almonds, lightly toasted in the oven or on a skillet
- Few Grapes, halved (I used Black Grapes) – Optional
- Few Hot Chili Peppers, Sliced Thin
- 1.5 Tablespoons Honey
- Salt & Pepper
Preparation:Cooking the Quinoa:
Lightly toast the Quinoa in skillet till they are very faint brown. Cool them.
Rinse the quinoa in a fine-meshed strainer.
Heat the quinoa and water until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up. Quinoa is done when you can see the white curly in each grain. They will be tender to bite but with a slight pop. Drain any extra water.
[Quinoa can be cooked in the Rice Cooker too; Use 2 parts of water to 1 part of quinoa & combine them in the rice cooker. Cook as per the instruction of the Rice Cooker]
Fluff the cooked Quinoa with a fork.
Grilling the Apricots:Heat grill or a cast iron grill pan over high heat on a stove. In a bowl, toss together apricots, olive oil, salt, and pepper. (if if you do have a grill or a grill pan, just cook them in a pan over high heat).
Grill apricots, cut side down, until marked and they begin to soften, about a couple of minute. Turn them over & cook about a minute on the skin side.
Slice them when cooled & set aside.
Cooking the Asparagus:Snap off tough ends of asparagus and wash well. Cut half of the asparagus spears diagonally in 1 inch pieces.
Combine balsamic vinegar, olive oil & the asparagus in a large zip lock plastic bag, & let it sit for half an hour.
Preheat grill on high heat. Remove asparagus from bag and place on preheated oiled grill rack. Grill for a few minutes on each side or until asparagus is done, but not limp. They should still be crisp. Again if you do have have a grill, just do it in a pan on high heat.
Putting them all together:Combine cooked quinoa, apricots, asparagus, almonds,peppers & grapes. Drizzle the honey & add the salt & pepper. Toss & serve at room temperature.
This is the first time I have used fruits in a quinoa salad & loved the combination of the sweet, tart & the spicy in it. Sending this healthy delicious salad HOTM, the theme is A; any ingredient or dish starting with A. It is hosted by Ilva of Lucullian Delights.
Related Posts:
Barley Salad with Peppers, Beans & Everything Else
Chickpea Salad with Roasted Tomatoes
Tags: Almond, almond in salad, apricot, apricot & asparagus, apricot salad, asparagus, diet recipe, eggless, gluten free, gluten free salad, grilling apricot, healthy recipe, heart healthy, HOTM, how to cook quicoa, information about quinoa, nutrition of Quinoa, quinoa, quinoa is a grain or seed, quinoa salad, Salad, salad recipe, side dish with quionoa, vegan, vegetarian, what is quinoa, what to do with quinoa, whole grain
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September 14th, 2009 at 7:56 am
I adore everything with the healthy quinoa but plus apricot and almonds is just glorious! Really a delight
I wrote an article about quinoa and amaranth grains (also an excellent “grain”). Both are mentioned by the Le Cordon Bleu too http://www.sweetsfoods.com/2009/01/quinoa-amaranth-grains-what-they-have.html
Have a great week!
Gera
September 14th, 2009 at 8:00 am
That is onehealthy delicous looking dish.
September 14th, 2009 at 8:20 am
Looks beautiful, Soma:)I am huge fan of Asparagaus!
September 14th, 2009 at 8:43 am
I love this pairing of apricots & almonds with quinoa, so delicious!
September 14th, 2009 at 9:13 am
A different combination of salad!
September 14th, 2009 at 9:25 am
That is a beautiful looking summer salad.
I tried quinoa once but probably overcooked it, have not gone back since.
September 14th, 2009 at 9:51 am
Love the asparagus. And amen about these grains. I’ve been living on them.
September 14th, 2009 at 11:28 am
Yummie! This quinoa dish looks fantastic, with apricot and almond…have to try it
September 14th, 2009 at 1:13 pm
This is so colourful! Great flavours and textures!
September 14th, 2009 at 1:50 pm
This salad looks so fresh and tasty. Looks like it could be a meal all by itself.
September 14th, 2009 at 4:52 pm
This looks like a great summer lunch with these lovely colors. I’ve never had quinoa, not a part of our cuisine. But after meeting it in such lovely blogs, I think I need a market research. Hope to find it here in Turkey.
September 14th, 2009 at 6:15 pm
I’ve never had quinoa before nor have I heard of it. Thanks for the introduction to this grain (or seed). Your salad looks so nutritious and colorful.
September 14th, 2009 at 6:15 pm
Thanks so much for sharing your milk memories. It was quite something for me going through the ritual of boiling the milk in the morning and in the evening again too
I too am not really a milk lover in terms of drinking it but I do enjoy the freshness for teas etc.
You know, I have a box of quinoa for ages now and am yet to get around trying it. Your dishes are always so colourful, some days my food is just one or two dimensions when it comes to colours
September 14th, 2009 at 6:48 pm
May be i should try quinoa in this way, sounds like a fullfilling light meal!
September 14th, 2009 at 6:49 pm
This looks really delicious! I want to go make it ASAP!!
September 14th, 2009 at 7:40 pm
Quinoa is an all-time favorite of mine. This looks phenomenal!
September 14th, 2009 at 8:03 pm
u still getting asparagus in your parts? lucky!
September 14th, 2009 at 8:52 pm
I am yet to try out Quinoa even though I have seen it on so many blogs, it’s health benefits etc. Even though I am not very fond of combining fruits and vegetables I think the grilling part makes all the flavors blend together.
September 14th, 2009 at 9:09 pm
Wow lovely salad ! Looks good:)
September 14th, 2009 at 9:17 pm
So colorful, beautiful and appetizing! That dish must be very flavorful! Nice combo.
Cheers,
Rosa
September 14th, 2009 at 10:42 pm
quinoa has been on my list of grains to try for a loooooooooooong time… I should do it soon.. love your salad.. maybe I will start with this
September 14th, 2009 at 10:59 pm
Never had/used quinoa.It looks delectable.With almonds and asparagus -It sure is tasty and heart healthy
September 14th, 2009 at 11:22 pm
Soma just love this. quinoa is so versatile and can be used in savory and sweet dishes. Like the way you have combined apricots and almonds here. Very nice!
September 15th, 2009 at 12:05 am
That’s an unusual combination, we don’t get fresh apricots here, I will prob substitute peaches for it. Nor do we get asparagus, for that matter!
September 15th, 2009 at 3:14 am
Looks nice,unique recipe as usual.. awesome clicks
September 15th, 2009 at 4:34 am
LOOKS yummy Soma,.,..and healthy too,..
September 15th, 2009 at 5:50 am
Ami na kokhono Quinoa try korini, everytime bhabi kinbo ar grocery korte giye bhule jai. Ei bar efinitely anbo, salad korbo tomar moto
September 15th, 2009 at 8:14 am
Quinoa toh ekdom notun jinish amar kache. Tobe salader dressing ar onno ingredients gulo bhalo lagche.
September 15th, 2009 at 10:42 am
A fantastic and colourful combo! However, I wonder how Quinoa tastes!!! Never tried it before
September 15th, 2009 at 11:07 am
[...] Quinoa with Apricot, Asparagus & Almond | eCurry – The Recipe Blog [...]
September 15th, 2009 at 11:12 am
Great way to use quinoa. Love all the ingredients and makes a very healthy dish.
September 15th, 2009 at 1:53 pm
I love quinoa because it is so versatile. This is another great way to eat it, fresh, healthy and delicious. There’s nothing better than that.
September 15th, 2009 at 3:39 pm
Hii…first time here….such a lovely blog….and great collection of recipes
I have heard about quinoa, but never tried it. I came to know from your post that its very healthy . Thanks for the post. We also have salads at home often …will try this sometime.
September 15th, 2009 at 4:47 pm
I love quinoa and now I have another recipe to try
lovely picture as always Soma.
September 15th, 2009 at 4:50 pm
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September 15th, 2009 at 5:21 pm
This is a gorgeous dish. I love quinoa- this looks just like something I would make for lunch. The apricot seems like it would be so bright and refreshing. Great recipe, looks so delicious.
September 15th, 2009 at 5:21 pm
What a burst of colors..beautiful..!!! am yet to lay my hands on quinoa..how does it taste ..like couscous??
September 15th, 2009 at 7:11 pm
Wow! That is a beautiful dish! I would love to have that for lunch.
September 16th, 2009 at 12:53 am
This looks like a complete and delicious meal!
September 16th, 2009 at 6:09 am
I’ve only recently discovered quinoa and quite like it, although i have to try more recipes with it and this just sounds perfect and healthy! Love the colors in the photo! Great shot!
September 16th, 2009 at 9:03 am
I love salad and this looks lovely !! delicious !! and so very healthy!
September 16th, 2009 at 3:05 pm
I love quinoa, and this salad sounds great. The apricot must brighten up the salad in color and taste.
September 16th, 2009 at 3:18 pm
Thanks everyone!
Those of you who haven’t tried the Quinoa yet, please please do so:) There is so much to do with in in so many ways.
September 16th, 2009 at 3:52 pm
vat a great salad!! i would love t try for lunch! yumm!! love the beautiful color on it
cheers!!
September 17th, 2009 at 12:13 am
[...] Quinoa with Apricot, Asparagus & Almond | eCurry – The Recipe Blog [...]
October 2nd, 2009 at 8:23 am
This entry really caught my eye. Nice entry!