This is a modification of this recipe from 101 Cookbooks: http://www.101cookbooks.com/archives/tabasco-asparagus-quinoa-recipe.html. Essentially, we didn't have asparagus, so we just left it out, but I'm sure that would be very tasty as well. We also served it with a fried egg on top, which turned out to be delicious.
- 1/2 cup unsalted butter, room temperature
- 2 teaspoons Dijon mustard
- 25 drops Tabasco sauce
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon fine grain sea salt
- 1/3+ cup pine nuts, toasted
- 2 small shallots minced
- 2 cloves garlic minced
- 2 cups quinoa, rinsed
- 3 cups stock or water
- 1/4 cup dry sherry or white wine (optional)
- 1/4 cup crème fraiche or high quality sour cream (optional)
- more Tabasco sauce to taste
- 1 egg per serving
Start by making the Tabasco butter. In a food processor, or with a hand mixer, whip the butter until it is light and airy. Add the mustard, Tabasco sauce, lemon juice and salt. Add more or less tabasco depending on your own taste and how spicy you want it to be, or try a pepper sauce of your liking. We had to add quite a bit, as it seems the butter tames the spice some.
Saute the minced shallot in a dollop of butter or tiny bit of oil for a min or two. Add in minced garlic and almost all the pine nuts. When the pine nuts begin to toast add the quinoa and toast that for one min more. If you're using it, add in the sherry/white wine and let it absorb. Add in your stock or water. Bring to a boil, cover, reduce heat and simmer for 25 - 30 minutes or until quinoa is tender and you can see the little quinoa curliqueues.
Stir in 3 tablespoons of the tabasco butter. You'll have leftover butter - you can serve that on the side or use it for other purposes. Stir in some extra pine nuts, more tabasco if you want some more heat, and dollop with crème fraiche or sour cream. Top with a fried egg over easy or poached egg.
Salt and pepper to taste.