Quinoa With Asparagus Shiitake Mushrooms And Veggie Tenders

Add leeks peppers and mushrooms and cook for another 5 minutes stirring frequently until vegetables begin to soften. Serve with corn tortillas guacamole lime wedges cilantro and hot sauce. Meanwhile saute the mushrooms and skinny asparagus pieces in a non stick skillet using the remaining teaspoon of oil until the mushrooms are almost cooked and the asparagus is crunchy tender.

Camila Farah

Reduce heat cover and simmer for 12 minutes. Add asparagus and mushrooms and cook stirring occasionally until asparagus is spotty brown 3 to 4 minutes. Overall this turned out to be a really nice light summer meal. Cook stirring for 2 minutes. Stir in quinoa until well combined.

Stir asparagus veggie tenders and lemon rind into quinoa. Return to boil then reduce heat to low cover and simmer until quinoa is tender and water is absorbed 15 to 17 minutes. Serve immediately garnished with parmesan if desired. The quinoa salad was so light and with the teriyaki flavour it was amazing. Add quinoa and 1 teaspoon salt.

Combine the rinsed quinoa and water in a saucepan. Meanwhile to cook the quinoa. Cut asparagus and green onions into 2 lengths and slice shiitakes. The asparagus and shiitake mushroom teriyaki quinoa salad turned out really well. Roast until the mushrooms are tender and somewhat condensed in size about 15 to 18 minutes tossing halfway.

RELATED ARTICLE :

Bring the mixture to a boil over medium high heat then decrease the heat a bit to maintain a gentle simmer. Do not lift lid or stir while cooking cut asparagus into 3 pieces each. Stir the arugula carrot mushrooms and asparagus into the grain and simmer for another couple minutes. The toasted sesame seeds added a nice crunch and along with the sesame oil they added another great layer of flavour. The grain will be almost tender at this point.

Add mushrooms and garlic. Add soy sauce mixture and cook stirring once or twice until pan is almost dry and asparagus is crisp tender 1 to 2 minutes. Cook for about 3 minutes until heated through. Back to quinoa with asparagus shiitake mushrooms and veggie tenders recipe. Transfer vegetables to cutting board.

Heat vegetable oil in 12 inch nonstick skillet over high heat until smoking. In a 5 quart dutch oven heat oil on medium low heat and sauté ginger garlic and red pepper flakes for 1 minute. Bring to a boil over high heat. Add mushrooms garlic and thyme and cook stirring occasionally until tender about 3 4 minutes. Season with salt and pepper to taste.

Add asparagus and cook another 3 minutes or until asparagus is fork tender. Stir in quinoa and broth. Add asparagus and cook another 3 minutes or until asparagus is fork tender. Heat vegetable oil in 12 inch nonstick skillet over high heat until smoking. Add mushrooms and garlic.

RELATED ARTICLE :

Stir in quinoa and broth. Bring the mixture to a boil over medium high heat then decrease the heat a bit to maintain a gentle simmer. Combine the rinsed quinoa and water in a saucepan. Stir asparagus veggie tenders and lemon rind into quinoa. Reduce heat cover and simmer for 12 minutes.