Quinoa Tabbouleh l Epicurious.com l The latest rage in Israel, this light, minty, tangy salad is a truly healthy & satisfying lunch. Usually nuts such as walnuts, sunflower or pumpkin seeds, pine nuts are added. Sometimes made with a balsamic vinaigrette.
1 pound asparagus, trimmed 1/2 cup flour 2 eggs, lightly beaten 3/4 cup panko breadcrumbs 1/4 cup parmigiano reggiano (parmesan), grated salt and pepper to taste dredge the aspar in flour, dip in egg then panko, parmesan, s&P. wire rack on baking sheet at 14 fir 7-13 min