Tabasco and Asparagus Quinoa

The Tabasco taste here is actually quite subtle once the butter is incorporated into the quinoa - a bit spicy, a bit tangy. You can make your butter stronger if you like, or serve the quinoa with more Tabasco sauce on the side. The next day I did a "fried rice" style version of this by making a thin omelette, slicing it up and stirring it back into a heated skillet of the asparagus/quinoa. If you don't have pine nuts, sliced almonds might make a nice alternative.

Recipe found on Cookbooks 101.