Asparagus with Tahini Lemon Dressing
This is a versatile dish that could be served with any grain. We've used quinoa here, but brown rice, barley or even a small shaped pasta would be great with this.
- 1 can organic chickpeas, rinsed, drained
- 1 bunch asparagus
- 1 c quinoa
- 2 cloves garlic, crushed
- 1⁄2 c roasted cashews, roughly chopped
- 4 stalks celery (roughly half a bunch)
- 1⁄2 bunch spring onions
- zest and juice of 1 lemon
- sea salt.
Rinse the quinoa then cook in a saucepan with a tightly fitting lid for 15 minutes, until the grain is soft and translucent. (use 2 cups of water) remove the lid and cool.
While the quinoa is cooling, make the tahini dressing, by mixing together the lemon juice, zest, garlic, tahini and sesame oil, adding a few tablespoons of boiling water to help it mix together. Using a whisk helps. Salt to taste.
Add a few tablespoons of sesame oil to a large frypan and place on a medium heat. Throw in the drained chickpeas and the chopped celery and a generous pinch of salt, and sautee for a few minutes, stirring while they colour slightly. Add the garlic, spring onions and asparagus, stir for a minute then cover with a lid and let the asparagus steam a little. It will brighten in colour after a minute or so, then add the chopped cashews.
Place the quinoa in a large serving bowl, then mix through the veges. Serve in bowls with the tahini dressing and extra lemon.