The original recipe calls for zucchini instead of the asparagus used here. The asparagus in the recipes was purchased at the Klamath Farmers Market, while the corn was on sale at a local grocery store, and the chives sprinkled on top are homegrown. Any of the vegetables in this recipe can be subbed for any in-season produce. The vegetables also can be grilled for a more smoky flavor, instead of sauteed in the skillet.
1 3/4 cups chicken or vegetable broth
1 cup quinoa, rinsed and drained
1 Tbsp. extra-virgin olive oil
2 cloves garlic, minced
1 bunch asparagus, chopped
2 ears sweet corn, kernels cut off the cob (about 1 1/2 cups)
2 green onions
salt & pepper
1 vine-ripened tomato, chopped
1/2 cup feta cheese
2 Tbsp. chopped basil, optional
For the Honey Lemon Vinaigrette
1 Tbsp. lemon zest
2 Tbsp. lemon juice
1 1/2 Tbsp. honey
1 garlic clove, micro-planed
or finely minced
1/2 tsp. salt
1/4 tsp. pepper
Bring broth to a boil in a saucepan. Add rinsed quinoa and place a lid on top, turn the heat down to medium-low, then cook until the broth is absorbed and quinoa is tender, about 25 minutes. Fluff the cooked quinoa with a fork and let cool slightly. While the quinoa cooks, combine all ingredients for the vinaigrette in a jar or bowl, then shake or whisk to combine. Set aside.
Heat oil in a large skillet over medium-high heat. Add garlic and saute until golden brown, about 30 seconds. Add chopped asparagus, corn and green onions, season with salt and pepper, then saute until barely tender, about 4 minutes. Add cooked quinoa and half the vinaigrette, then stir and cook for another minute.
Add remaining vinaigrette, tomatoes, feta cheese, and basil to the skillet. Stir well, taste, and add more salt and pepper if necessary. Let cool 10 minutes before serving. Serves three to four people.
— Recipe adapted from iowagirleats.com