World Spice at Home by Amanda Bevill

Author:Amanda Bevill [Bevill, Amanda]
Language: eng
Format: epub
ISBN: 978-1-57061-908-3
Publisher: Sasquatch Books
Published: 2014-10-06T16:00:00+00:00

♦ To make the dressing, in a small bowl, combine the orange juice, lemon juice, shallot, honey, and Kashmiri curry. Slowly whisk in the olive oil, season with salt and pepper to taste, and set aside.

♦ In a 3½-quart Dutch oven or medium saucepan over medium-high heat, heat 1 tablespoon of the olive oil. Add the quinoa and cook, stirring, until lightly toasted, about 2 minutes. Add the vegetable broth and salt and bring to a boil. Reduce the heat to low, cover, and simmer until the quinoa is tender and all of the liquid is absorbed, about 15 minutes. Fluff with a fork and set aside to cool.

♦ Heat an outdoor grill to medium-high heat or preheat the broiler.

♦ Meanwhile, prepare the vegetables. Spread the onion, zucchini, and asparagus on a baking sheet. Drizzle with the remaining 3 tablespoons olive oil. Sprinkle with the Kashmiri curry, lemon zest, salt, and pepper. Turn the vegetables so they’re evenly coated with the oil and spices.

♦ Transfer the vegetables to a large piece of foil (or use a vegetable basket, if you have one) and set on the grill. Alternatively place the baking sheet under the broiler to roast. Cook until the vegetables start to turn golden. For thin asparagus, cook for about 4 minutes; for thicker asparagus, cook for another 2 to 3 minutes. When all of the vegetables have nice color and have been turned a few times with tongs, remove from the heat.

♦ Chop the grilled vegetables into ½-inch pieces. Combine the grilled vegetables with the quinoa, drizzle with the dressing, and toss gently. Sprinkle with the feta and fresh mint, season to taste with more salt, pepper, and Kashmiri curry and serve.

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