Photo: Sorin Gheorghita
Tabasco & Asparagus Quinoa
10 ingredients
30 min + 10 min
openrecipes
Some San Francisco photos along with a recipe for asparagus & quinoa, tossed in a bit of Tabasco butter, with toasted pine nuts and a touch of crème fraîche.
Estimated Nutrition (whole recipe, rough)
557
Calories
16g
Protein
35g
Fat
52g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Pine Nut | 1 oz (28g) | 191 |
| Butter | 1 tbsp (14g) | 102 |
| Asparagus | 6 spears (90g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup / 4 oz / 113g unsalted butter, room temperature
- 2 teaspoons Dijon mustard
- 25 drops Tabasco sauce
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon fine grain sea salt
- 1 pound / 16 oz / 453 g asparagus, cut into 1-inch segments
- 4 cups cooked quinoa*
- 1/3 cup / 2 oz / 60 g pine nuts, toasted
- scant 1/4 cup creme fraiche - optional
- more Tabasco sauce to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes