Quinoa with Asparagus, Shiitake Mushrooms and Veggie Tenders
- Total time :
- 22 mins
- Prep Time :
- 5 mins
- Cook Time :
- 17 mins
- Rinse quinoa with water; drain. Set aside.
- In a large non-stick skillet or pot with a lid, heat oil over medium heat. Add mushrooms and garlic; cook, stirring, for 2 minutes.
- Stir in quinoa and broth. Bring to a boil over high heat. Reduce heat, cover and simmer for 12 minutes. (Do not lift lid or stir while cooking.)
- Cut asparagus into 3 pieces each. Stir asparagus, veggie tenders and lemon rind into quinoa. Cook for about 3 minutes, until heated through.
Makes 4 servings
NOTE: Quinoa has a natural protective coating called saponin that must be rinsed off before cooking as it can give a bitter taste. As it cooks, the quinoa germ separates from the kernel creating tiny white rings. This is a sign that it is fully cooked.
Variation: When ready to serve, stir in 1/4 cup (50 mL) toasted walnut pieces or toasted almonds.