Quinoa

Directions

1. 1
   {"0":"INGREDIENTS","1":"3\/4pound asparagus, trimmed","2":"3cups cooked red quinoa","3":"1\/4cup minced chives","4":"1\/4cup chopped fresh parsley","5":"2tablespoons broken walnuts","6":"2teaspoons dukkah","7":"FOR THE DRESSING","8":"2tablespoons fresh lemon juice","9":"1small garlic clove, minced or pureed","10":"1teaspoon Dijon mustard","11":"Salt to taste","12":"5tablespoons extra-virgin olive oil","13":"1tablespoon walnut oil","14":"Freshly ground pepper","15":"PREPARATION","16":"1Steam asparagus for 3 to 4 minutes (4 if thick, 3 if thin) above 1 inch of boiling water. Remove from heat, rinse with cold water, drain and dry on dish towels, and set aside.","18":"2Combine quinoa, chives, parsley and walnuts in a large bowl.","20":"3In a small bowl or measuring cup whisk together lemon juice, garlic, mustard, salt, and oils. Taste and adjust seasonings. Add to quinoa mixture along with freshly ground pepper to taste, and toss together.","22":"4Spoon quinoa onto plates or into bowls. Top each serving with 1\/2 teaspoon dukkah. Garnish with asparagus spears and serve."}