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.

Yield
Prep Time
30 minutes