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 servingsPREP
10 minCOOK
30 minREADY
45 minIngredients
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.
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