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Quinoa with Asparagus, Celery and Mushrooms

 
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Made this recipe for dinner yesterday, and it was light, tasty and I absolutely loved it. I didn't have asparagus on hand, so I used broccoli instead, and it worked just fine. I also added half chopped red bell peppers to make the dish more colorful and appealing.

Yield

4

servings

Prep

10

min

Cook

30

min

Ready

45

min

 

Ingredients

1 tablespoon olive oil
1 medium onions
chopped, or 1/2 large one
1 cup mushrooms
cremini or white button, well cleaned and sliced
1 cup quinoa
rinsed in water, cold and drained
1 ¼ cup stock
vegetable or chicken, or water
1 bunch asparagus
cleaned, ends trimmed and chopped
*
2 stalks celery
sliced
*
1 cup spinach
washed and pat dry, or other leafy greens
salt and black pepper
to taste
*

Directions

Heat olive oil in a dutch oven over medium high heat.

Stir in onion and cook for about 2 to 3 minutes, until onion is golden and translucent.

Stir in mushrooms and cook for about 5 minutes, stirring often.

Pour in the quinoa and the stock or water, bring to a boil, and then reduce the heat to low.

Cover and let everything simmer for 15 minutes.

When it it close to the end, about 3 to 4 minutes left, stir in the asparagus, celery and the other vegetables, and cover again.

After the last a few minutes, turn off the heat and let the quinoa and vegetables mixture sit for 3 to 5 minutes.

Remove the cover and check that if the water is absorbed and all the vegetables are cooked.

If not, return the pot to a gentle simmer, and cook for another 2 to 4 minutes, until all the vegetables are cooked through.

Season with salt and pepper to taste.

Serve with some sesame oil drizzled on top if needed.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 173g (6.1 oz)
Amount per Serving
Calories 22826% of calories from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 124mg 5%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 13%
Sugars g
Protein 17g
Vitamin A 14% Vitamin C 8%
Calcium 4% Iron 25%
* based on a 2,000 calorie diet How is this calculated?

 

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