Tabasco and Asparagus Quinoa
Adapted from 101 Cookbooks
Serves many

2 cups quinoa
3 cups water
¼ cup (½ stick) unsalted butter, room temperature
1 tsp. Dijon mustard
15 drops Tabasco sauce
Juice of half a lemon
¼ tsp. salt
1 pound asparagus, cut into 1-inch segments
1/3 cup pine nuts, toasted
¼ cup plain whole milk yogurt (optional)
3 eggs, beaten

Rinse the quinoa in a fine mesh sieve.  Bring the 3 cups of water to a boil in a medium saucepan along with a large pinch of salt.  Add the quinoa, allow  it to return to a boil, then cover and reduce heat to a simmer.  Cook for about 25 minutes, until the quinoa is tender and the water is absorbed.

Place the butter in a medium bowl and mash it with a fork.  Add the mustard, Tabasco, lemon juice and salt and mash well to combine.  Add to the pot of quinoa and stir to combine well.

Boil the asparagus in a large pot of salted water for just a minute or so.  Immediately remove them to a bowl of ice water.  Once they are completely cool, drain well.

Heat a small non-stick pan over medium heat.  Melt a bit of butter in the pan and then add the eggs.  Allow them to cook, occasionally lifting up the edges and allowing the raw egg on top to go to the bottom of the pan.  Once the eggs are cooked, slide the omelet onto a cutting board and cut into 1-inch pieces.

Add the asparagus, pine nuts, eggs, and yogurt to the quinoa and stir well to combine.