Tabasco & Asparagus Quinoa
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 601.6
- Total Fat: 39.0 g
- Cholesterol: 69.6 mg
- Sodium: 240.6 mg
- Total Carbs: 53.8 g
- Dietary Fiber: 6.8 g
- Protein: 13.8 g
View full nutritional breakdown of Tabasco & Asparagus Quinoa calories by ingredient
Introduction
Quinoa with Tabasco butter and Asparagus Quinoa with Tabasco butter and AsparagusNumber of Servings: 4
Ingredients
-
Quinoa Cooked
Asparagus
Tabasco Butter (Tabasco Sauce, Butter, Dijon Mustard)
Lemon juice
Salt
Pine Nuts, toasted
Creme Fraiche
Directions
Start by making the Tabasco butter. In a food processor, or with a hand blender, whip the butter until it is light and airy. Add the mustard, Tabasco sauce, lemon juice and salt. As I mention above, you can make it stronger if you like, adding more hot sauce to taste.
Boil the asparagus in a large pot of well salted water, for just for a minute or so - depending on the thickness of your asparagus. Drain. If you are serving this immediately you can leave the asparagus hot, but if you are going to wait to serve this, or think you'll have leftovers I recommend you stop the cooking with cold water or a dunk in an ice bath, then drain well before using.
Take the 4 cups / 20 oz / 565 g of hot cooked quinoa and toss with 3 tablespoons of the tabasco butter. You'll have leftover butter - you can serve that on the side or use it for other purposes. Stir in the asparagus, pine nuts, and dollop with creme fraiche. Serve with more Tabasco sauce on the side.
Number of Servings: 4
Recipe submitted by SparkPeople user AUSTINGD.
Boil the asparagus in a large pot of well salted water, for just for a minute or so - depending on the thickness of your asparagus. Drain. If you are serving this immediately you can leave the asparagus hot, but if you are going to wait to serve this, or think you'll have leftovers I recommend you stop the cooking with cold water or a dunk in an ice bath, then drain well before using.
Take the 4 cups / 20 oz / 565 g of hot cooked quinoa and toss with 3 tablespoons of the tabasco butter. You'll have leftover butter - you can serve that on the side or use it for other purposes. Stir in the asparagus, pine nuts, and dollop with creme fraiche. Serve with more Tabasco sauce on the side.
Number of Servings: 4
Recipe submitted by SparkPeople user AUSTINGD.