Serious Eats: Recipes

Mindy Fox's Red Quinoa, Raw Asparagus and Endive Salad with Shaved Parmigiano-Reggiano

[Photograph: Nick Kindelsperger]

Adapted from Mindy Fox's Salads: Beyond the Bowl.

Why I Picked This Recipe: Because so many of the recipes looked great, it was hard to figure out where to even begin with this cookbook. But considering it is spring and all, it seemed like I should go for the asparagus recipe.

What Worked: The red quinoa cooked up in just 15 minutes, and combined beautifully with the rest of the ingredients. Though I worried it would simply dilute the flavor of the crunchy vegetables, the quinoa actually added an earthiness to each bite, which worked as an effective counterpoint to the crisp and sweet fresh vegetables.

What Didn't: I just used my standard extra-virgin olive oil for this, but I can see how a really nice olive oil would have worked even better. Also, I wouldn't be against adding just a little more lemon juice.

About the author: Nick Kindelsperger is the editor of Serious Eats: Chicago. He loves tacos and spicy food. You can follow him as @nickdk on Twitter.

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