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Congress Hall Poolside Quinoa Recipe

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This recipe for Congress Hall Poolside Quinoa is from The Dickinson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup uncooked quinoa
1 cup uncooked barley
1 bunch asparagus
1 large red onion
1 cup roasted pistachios
½ box baby arugula
Directions:
Directions:
Begin by cooking the barley according to the recipe on the box.

Cook the quinoa in 2 cups salted water for 10 minutes.

Roast the asparagus lightly coated in EVOO and sea salt for 10 minutes in 400º oven. Cut in 1 inch pieces.

Peel and cut the onion in half and slice down. Carmelize in a sautée pan with 1T EVOO and a little sea salt for 10-15 minutes over medium heat.

Toss all 6 ingredients together in a large bowl.

If quinoa seems mushy, allow all ingredients to rest at room temp for about an hour. May serve immediately or keep chilled and enjoy for 3-4 days.
Personal Notes:
Personal Notes:
Jim and I enjoyed this early morning poolside at Congress Hall one year. It was sold packaged in Tommys Folly and was such a wonderful start to long lazy days in the sun I had to copy it. Six simple ingredients of good for you deliciousness.

 

 

 

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