Grilled Ramps and Spring Vegetables Over Lemon Parsley Quinoa

Staff Writer
This dish is light and full of flavor
Julie Bidwell

Grilled Ramps and Spring Vegetables Over Lemon Parsley Quinoa

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.

Find more parsley recipes here.

4
Servings
385
Calories Per Serving
Deliver Ingredients

Notes

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

Ingredients

For the quinoa:

  • 1 Cup quinoa
  • 1 ½ Cup water
  • 1 orange bell pepper
  • 12 ramps (or 2 leeks)
  • 1 bunch asparagus
  • 2 Tablespoons extra-virgin olive oil
  • Sea salt and freshly ground pepper

For the dressing:

  • 1 Teaspoon mustard seeds
  • Zest of 1 lemon
  • 2 Tablespoons lemon juice
  • ¼ Cup extra-virgin olive oil
  • ¼ Cup chopped fresh flat-leaf parsley
  • ¼ Teaspoon sea salt
  • Freshly ground pepper

Directions

For the quinoa:

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.

For the dressing:

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.

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.

Nutritional Facts

Total Fat
23g
36%
Sugar
4g
N/A
Saturated Fat
3g
16%
Protein
9g
18%
Carbs
38g
13%
Vitamin A
108µg
12%
Vitamin B6
0.4mg
19.9%
Vitamin C
65mg
100%
Vitamin E
5mg
27%
Vitamin K
195µg
100%
Calcium
90mg
9%
Fiber
7g
28%
Folate (food)
160µg
N/A
Folate equivalent (total)
160µg
40%
Iron
5mg
26%
Magnesium
114mg
28%
Monounsaturated
16g
N/A
Niacin (B3)
2mg
9%
Phosphorus
260mg
37%
Polyunsaturated
4g
N/A
Potassium
617mg
18%
Riboflavin (B2)
0.3mg
17%
Sodium
722mg
30%
Thiamin (B1)
0.3mg
19.4%
Zinc
2mg
13%

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