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Warm Cumin, Asparagus, Tomato, And Quinoa Salad

Ingredients

• 1 tablespoon + 1 tablespoon olive oil, divided
• 1 teaspoon cumin seeds
• 1 pound asparagus, trimmed and cut into 2-inch pieces
• 1 1/2 cups cooked white quinoa
• 1 1/2 cups cherry tomatoes, halved
• 1 garlic clove, minced
• 1 teaspoon kosher salt
• 1 small Indian green chile or serrano chile, finely chopped
• 1 tablespoon lime juice

Directions

1. In a nonstick skillet over medium-high heat, warm 1 tablespoon of the oil.
2. Once the oil begins to shimmer, add the cumin seeds and cook, for 1 minute max.
3. Add the asparagus, cover, and cook for 4 to 6 minutes.
4. In a bowl, combine the asparagus, cooked quinoa, tomatoes, garlic, salt, and chile.
5. Add the remaining 1 tablespoon oil and mix.
6. Stir in the lime juice and serve.

Attribution