WARM CUMIN ASPARAGUS QUINOA SALAD
“COOKING IS LIKE LOVE. IT SHOULD BE ENTERED INTO WITH
ABANDON OR NOT AT ALL.” -Harriet van Horne
It’s easy to forget in our world of to-go cups and takeaway cuisine just how powerful food is. It jogs memories, brings smiles, initiates conversations, and fills a longing. And this feast doesn’t begin at the table, it begins in the kitchen with great company and a good recipe (and, let’s be honest, a large glass of wine). That’s why we love Priya Krishna’s book, Indian-ish, a practical how-to for Indian food with a twist that touches your heart and fills your tummy simultaneously.
From the visual appeal - deep purples, rich reds, and radiant golds – to the mouthwatering flavors—spicy, sour, sweet, and hot all at the same time – Indian food is as diverse as it is delicious. The delectable mélange used in many Indian recipes (ginger root, cardamom, turmeric, and cumin, to name a few) do not only add flavor and bite, they boast a serious roster of health benefits. From anti-inflammatory and anti-oxidant power, to immunity boosts and weight loss, your body will be singing the praises of these Ayurvedic spices.
Don’t worry if you’re nowhere close to earning a Michelin Star, this dynamic cuisine is not as intimidating as it may seem. You can start incorporating the flavors and tradition into everyday meals, like a Warm Cumin Asparagus Quinoa Salad. In Krishna’s own words, this salad makes a “bright, balanced, not-sad desk lunch.”
Warm Cumin Asparagus Quinoa Salad
1 tablespoon + 1 tablespoon of olive oil, divided
1 teaspoon cumin seeds
1 pound asparagus, trimmed and cut into 2-inch pieces (about 4 cups)
1 ½ cups cooked white quinoa (from about ½ cup dry quinoa)
1 ½ cups cherry tomatoes, halved
1 garlic clove, minced
1 teaspoon kosher salt
1 small Indian green chile or serrano chile, finely chopped
1 tablespoon fresh lime juice (from about half a lime)
Step 1: In a large nonstick skillet over medium-high heat, warm 1 tablespoon of the oil. Once the oil begins to shimmer, add the cumin seeds and cook until they turn a medium shade of brown, about 1 minute max. Add the asparagus, cover, and cook for 4 to 6 minutes, until slightly charred but still bright green.
Step 2: In a large bowl, combine asparagus, cooked quinoa, tomatoes, garlic, salt, and chile. Add the remaining 1 tablespoon oil and gently mix. Just before serving, stir in the lime juice. This salad keeps, covered at room temperature for up to 1 day, or refrigerated for up to 3 days.
Quick, delicious and healthy, this is a great go-to recipe for those Sundays when the thought of meal prepping becomes a reality!
Love + Light,