Diane is usually associated with meat of some sort, implying hunting season and fall mushrooms. So to back it up a few months and give it some spring tones, I used quinoa for its wonderful textural and protein qualities, and tossed in some asparagus, because what else says spring, and some diced red bell pepper for a color burst. Lemon and chive elevate the humble (and inexpensive) button mushroom to the brightness of spring. <br /> <br />I took a page from dienseebat's book and tossed the asparagus and red bell pepper into the quinoa towards the end of its steaming period. Brilliant; they both cook just enough to bring out their respective flavors and bright colors, and it saves a whole pan that needs washing! <br /> <br />And finally, I lightened the tradition Diane blend of cognac and cream by using white vermouth, lemon, and chives instead.

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