Quinoa with Asparagus, Celery and Mushrooms
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.
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.
Nutrition Facts
Serving Size 173g (6.1 oz)
