Spring Vegetable Salad: Harnessing the Power of Steam

All winter I've been obsessed with roasting. Since spring is around the corner I decided to try a new cooking method to obsess over, one that doesn't raise the temperature in my apartment. Tonight, the steamer basket became my new best friend.

I needed something with protein but didn't want to use the usual suspects (lentils/split peas), then I had the brilliant idea to use quinoa since it is a complete protein. I also wanted to use some fat in my favorite form- olive oil- to help me feel full when I reheat it for lunch. And the asparagus made me feel like it is spring, which it almost is. This dish was incredibly easy to make.




Ingredients

• 1 bundle of asparagus (I estimate mine was about 24 stalks), bottom woody part removed and cut into bite size pieces
• 2 medium/large tomatoes
• 1 large red onion, sliced into large pieces
• 4 cloves garlic, chopped
• .5 cup quinoa
• 1 cup water
• 1-2 TB capers
• 1 TB olive oil
• Fresh dill to taste, I think I used about .25 cup
• Salt and pepper to taste

Bring garlic, qunioa, and water to a boil, then reduce to simmer for 15 minutes or until all the water is absorbed, just like rice. I actually stick my ear in the pot to see if I hear water. In another pan, add onions to steam basket for 7-10 minutes or until they begin to soften. Add tomatoes (whole) and steam for about 4-5 minutes or until the skin starts to pull away. Remove tomatoes and add asparagus. Steam with onions for 2-3 minutes (it's done when it's bright green).

In a large bowl, cut/mush tomatoes so they are bite sized. Add olive oil, asparagus, onions, capers, dill, quinoa, salt, and pepper. Thoroughly mix and adjust seasoning as necessary. It makes 2 large servings or could be 4-5 servings as a side dish.



I ate it hot, but I bet it's great cold. It was nice, light, and refreshing. It seems like a good potluck food.