Beef Stew with Quinoa and Cucumber Salad

Ingredients

• 1 cup quinoa (white, rinsed well)
• 2 cup water (or no-salt-added vegetable broth)
• 1 tbsp olive oil (optional, for toasting)
• 0.25 tsp garlic powder
• 0.25 tsp black pepper (freshly ground)
• 0.25 tsp salt (optional, for low-sodium version)
• 1 tbsp lemon juice (freshly squeezed)
• 2 tbsp parsley (fresh, finely chopped)

Instructions

1. 1

   Rinse the quinoa

   • Place the quinoa in a fine-mesh sieve.
   • Rinse thoroughly under cold running water for at least 1 minute, rubbing the grains with your fingers to remove the bitter saponin coating.
   • Drain very well.
2. 2

   Toast the quinoa (optional)

   • Heat the olive oil in a medium saucepan over medium heat.
   • Add the rinsed and drained quinoa and toast for 1-2 minutes, stirring constantly, until it smells nutty and is slightly golden.
3. 3

   Cook the quinoa

   • Carefully pour the water into the saucepan. Add the garlic powder, black pepper, and salt.
   • Bring the mixture to a rolling boil over high heat.
   • Once boiling, reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 15 minutes.
4. 4

   Rest and fluff

   • After 15 minutes, remove the saucepan from the heat and let it stand, still covered, for 5 minutes. This allows the quinoa to steam and finish cooking.
   • Remove the lid and gently fluff the grains with a fork.
5. 5

   Finish and serve

   • Stir in the fresh lemon juice and chopped parsley.
   • Serve warm as a side dish.

Ingredients

• 450 g Asparagus (About 1 bunch, woody ends trimmed)
• 1 cup Water (For steaming)
• 0.25 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground)

Instructions

1. 1

   Prepare the Asparagus

   • Rinse the asparagus spears thoroughly under cold running water and pat dry.
   • To remove the tough, woody ends, hold a spear at both ends and gently bend it. It will naturally snap at the point where the tender part begins.
   • Discard the woody ends or save them for making vegetable stock.
   • Align the remaining spears and trim them with a knife to ensure they are all the same length for even cooking.
2. 2

   Set Up the Steamer

   • Pour about 1 inch (2.5 cm) of water into a large pot or saucepan.
   • Place a steamer basket inside the pot, ensuring the water level is below the bottom of the basket.
   • Bring the water to a rolling boil over medium-high heat.
3. 3

   Steam the Asparagus

   • Once the water is boiling, carefully arrange the asparagus spears in a single layer in the steamer basket.
   • Cover the pot with a tight-fitting lid and reduce the heat to medium to maintain a steady steam.
   • Steam for 3-5 minutes. Thin spears will take around 3 minutes, while thicker spears may need up to 5 minutes.
   • Check for doneness by piercing a spear with a fork; it should be tender but still have a slight crispness (tender-crisp) and a vibrant green color.
4. 4

   Season and Serve

   • Immediately and carefully remove the steamer basket from the pot to prevent overcooking.
   • For an extra vibrant color, you can plunge the asparagus into a bowl of ice water for 30 seconds (an ice bath), then pat dry.
   • Transfer the steamed asparagus to a serving platter.
   • Season with salt and freshly ground black pepper. Drizzle with olive oil or add a pat of butter if desired.
   • Serve immediately as a delicious and healthy side dish.