Quinoa with Asparagus, Celery & 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.
Yield
4 servingsPrep
10 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 1 | medium |
onions
chopped, or 1/2 large one |
|
| 237 | ml |
mushrooms
cremini or white button, well cleaned and sliced |
|
| 237 | ml |
quinoa
rinsed in water, cold and drained |
|
| 296 | ml |
stock
vegetable or chicken, or water |
|
| 1 | bunch |
asparagus
cleaned, ends trimmed and chopped |
*
|
| 2 | stalks |
celery
sliced |
*
|
| 237 | ml |
spinach
washed and pat dry, or other leafy greens |
|
| 1 | x |
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.
