Quinoa with Asparagus, Shiitake Mushrooms and Veggie Tenders

Quinoa with Asparagus, Shiitake Mushrooms and Veggie Tenders

Total time :
22 mins
Prep Time :
5 mins
Cook Time :
17 mins

Ingredients

Preparation

  1. Rinse quinoa with water; drain. Set aside.
  2. 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.
  3. 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.)
  4. 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.