Spring Asparagus & Baby Kale Quinoa Bowl

When the Season Finally Softens

There is a particular kind of cooking that belongs only to early spring — unhurried, optimistic, built around whatever the market offers first. This bowl is that kind of cooking. It doesn't ask much of you, only a little patience while the quinoa simmers and a gentle hand when you bring everything together. The result feels like a small celebration of light returning — tender greens, a whisper of citrus, something sweet and something sharp finding their balance. A quiet meal that tastes, somehow, like relief.

Ingredients

• 1 cup Vigo Quinoa
• 1 small bunch asparagus (about 2 cups), ends trimmed and chopped into bitesize pieces
• 2 cups baby kale
• 1 scallion, sliced thin
• 1/4 cups sliced almonds
• 1/4 cups dried cranberries
• 2 tablespoons Alessi Extra Virgin Olive Oil
• 2 tablespoons Alessi Balsamic Reduction, divided
• orange wedges
• Alessi Sea Salt and Black Peppercorns, to taste

Instructions

1. In a small pot, add the quinoa, 2 cups water, and a couple pinches of salt.
2. Bring the quinoa to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and let simmer for 15 minutes, or until the quinoa is tender and the water is absorbed.
4. While the quinoa cooks, blanch the asparagus: Bring a large pot of boiling water to a boil and prepare a large bowl of ice water.
5. Add the asparagus to the boiling water and let cook for 60 seconds.
6. Use a slotted spoon to transfer the asparagus to the bowl of ice water.
7. Cool completely, then place on a clean dish towel or paper towels to dry.
8. In a large mixing bowl, gently toss the quinoa, baby kale, asparagus, sliced scallion, almonds, and dried cranberries.
9. Divide between 2 bowls, then drizzle each bowl with 1 tablespoon olive oil, 1 tablespoon balsamic reduction, and a squeeze of fresh orange juice.
10. Season with salt and pepper to taste.