Grilled Ramps And Spring Vegetables Over Lemon Parsley Quinoa

Name: Grilled Ramps And Spring Vegetables Over Lemon Parsley Quinoa
Ingredients: 1 cup quinoa; 1 ½ cup water; 1 orange bell pepper; 12 ramps (or 2 leeks); 1 bunch asparagus; 2 tablespoon extra-virgin olive oil; sea salt and freshly ground pepper; 1 teaspoon mustard seeds; zest of 1 lemon; 2 tablespoon lemon juice; ¼ cup extra-virgin olive oil; ¼ cup chopped fresh flat-leaf parsley; ¼ teaspoon sea salt; freshly ground pepper

Terry Walters|March 18, 2015 2:03 pm EST

4 (1 ratings)

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The season for ramps is way too short, and you definitely don’t want to miss out. I created this recipe specifically to highlight the ramps, but we enjoy this lemony quinoa long after ramp season is over. — Terry Walters, Eat Clean. Live Well.Find more parsley recipes here.

Servings

4

Grilled Ramps and Spring Vegetables Over Lemon Parsley Quinoa

Ingredients

1 cup quinoa
1 ½ cup water
1 orange bell pepper
12 ramps (or 2 leeks)
1 bunch asparagus
2 tablespoon extra-virgin olive oil
sea salt and freshly ground pepper
1 teaspoon mustard seeds
zest of 1 lemon
2 tablespoon lemon juice
¼ cup extra-virgin olive oil
¼ cup chopped fresh flat-leaf parsley
¼ teaspoon sea salt
freshly ground pepper

Directions

Place the quinoa in a fine-mesh strainer and rinse well. Place in a pot or rice cooker with the water. Bring to a boil and simmer, covered, until the water is absorbed, about 15 minutes. Remove from the heat and set aside to cool slightly before fluffing.
Preheat grill to high.
Cut the bell pepper lengthwise into thick strips and place on a tray that is ready for grilling. Peel and discard the root ends from ramps and place on tray. (If using leeks, trim and discard root end and dark green tops and cut leek lengthwise into sections about the same width as asparagus.) Bend the asparagus near the bottom of the stalks to break off the dried ends at natural breaking point and place the stalks on a tray.
Drizzle the olive oil over all vegetables. Sprinkle with sea salt and plenty of pepper and place on the grill. Sear each side of each vegetable until just soft with dark grill lines (time will vary according to size of vegetables), 2 to 3 minutes. Remove from the heat and set aside.
In a small skillet over medium heat, dry-roast the mustard seeds until lightly browned and fragrant. Remove from the heat and gently grind using a mortar and pestle. Transfer to a small bowl and add the lemon zest and juice, olive oil, parsley, and sea salt. Whisk to combine and season with pepper.
Fluff the quinoa and drizzle the dressing over the top. Fold to incorporate and transfer to a serving platter. Top with the grilled vegetables and serve.