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Quinoa with Asparagus, Celery and Mushrooms

Quinoa with Asparagus, Celery and Mushrooms Quinoa with Asparagus, Celery and Mushrooms 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.















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
1 cup spinach
washed and pat dry, or other leafy greens
salt and black pepper
to taste


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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