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.
Eat Clean Live Well © 2014 by Terry Walters, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography by Julie Bidwell.
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.