This delicious quinoa and vegetable recipe can be eaten hot as a main dish or cold as a salad.”
Asparagus and Fresh Parsley tend to be infested with aphids, thrips and other insects. Please check “Special Instructions” below for insect inspection instructions.
1 1/2 cups water
1 cup uncooked quinoa
2 tablespoons olive oil
1 red onion, chopped
1/2 green bell pepper, chopped
1/2 cup sliced fresh mushrooms
6 fresh asparagus spears, trimmed and chopped
1/4 cup golden raisins
1 tablespoon minced fresh ginger root
salt and pepper to taste
1 pound smoked salmon cut into bite size pieces
1 lime, juiced
2 tablespoons olive oil
1/2 cup chopped Italian flat leaf parsley
In a large pot, bring the water to a boil, and stir in the quinoa. Cover, reduce heat to low, and simmer 15 minutes. Remove from heat, and set aside 10 minutes, or until all liquid has been absorbed.
Heat 2 tablespoons olive oil in a skillet over medium heat, and saute the onion and green bell pepper until tender. Mix in the mushrooms, asparagus, raisins, and ginger, and continue cooking until asparagus is tender. Season with salt and pepper. In a large bowl, mix the quinoa with the lime juice and remaining 2 tablespoons olive oil. Toss with the skillet mixture, salmon and parsley to serve.
Green Asparagus and Insect Infestation:
Asparagus contains beetles and thrips. Thrips are primarily found under the triangle scales and somewhat less frequently in the tips of the asparagus.
1. Shave down the floret at the asparagus tip.
2. Remove the triangle parts along the side of the asparagus. (A potato peeler is recommended.)
3. Wash thoroughly.
When prepared in this manner, special inspection is not necessary.
This hard to find and very expensive cousin to green asparagus has neither open florets nor scales for the insects to occupy. Hence, it may be used without any special preparation. However, it should be washed thoroughly before using.
Fresh parsley tends to be infested with aphids, thrips and other insects. Please check “Special Instructions” below for insect inspection instructions.
Insect Inspection of Parsley
Fresh parsley (as well as the following herbs: basil, cilantro, dill, mint, oregano, rosemary, sage and thyme) are often used as spices or garnishing. Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.
Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.
Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.
1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, thoroughly rinse off the soapy solution.)
2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
4. Check both sides of each leaf under direct light.
5. If one or two insects are found, rewash the herbs.
6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.