Sesame Tofu, Quinoa and Steamed Asparagus

Ingredients

• 1 cup White Quinoa (Any color of quinoa will work)
• 2 cup Water (Or use vegetable/chicken broth for more flavor)
• 1 tbsp Olive Oil (Optional, for toasting)
• 0.5 tsp Salt (Adjust to taste)

Instructions

1. 1

   Measure the quinoa and place it in a fine-mesh sieve. Rinse thoroughly under cold running water for at least 1 minute, rubbing the grains with your fingers. This crucial step removes the natural bitter coating called saponin. Drain well.

2. 2

   Optional step for enhanced flavor: Heat the olive oil in a medium saucepan over medium heat. Add the rinsed and drained quinoa. Toast for 1-2 minutes, stirring constantly, until the grains are dry, slightly golden, and smell nutty.

3. 3

   Carefully pour the water (or broth) into the saucepan with the quinoa. Add the salt and give it one quick stir to combine.

4. 4

   Increase the heat to high and bring the liquid to a rolling boil. Once boiling, immediately reduce the heat to the lowest possible setting, cover the saucepan with a tight-fitting lid, and let it simmer for 15 minutes.

5. 5

   After 15 minutes, all the liquid should be absorbed. Remove the saucepan from the heat and let it stand, still covered, for 5-10 minutes. Do not lift the lid during this time; this allows the quinoa to steam and become fluffy.

6. 6

   Remove the lid and gently fluff the quinoa with a fork, separating the grains. Serve warm as a side dish or let it cool to use in salads and other recipes.

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.