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| Quinoa with Asparagus, Shiitake, Mushrooms and Veggie Tenders |
"Dinner is near at hand with quick-cooking quinoa. It's delicious with mushrooms, asparagus, veggie tenders and a hint of lemon."
Ingredients :
- 1 (200 g) package Casbah® Quinoa
- 1 tablespoon Spectrum® Canola Oil
- 4 ounces shiitake mushrooms, stems removed, caps sliced
- 1 clove garlic, finely chopped
- 1 1/2 cups Imagine Organic Vegetable Broth
- 1 package Europe's Best® Asparagus
- 1 (170 gram) package Yves Veggie Cuisine® Chick'n or Beef Veggie Tenders
- 1 teaspoon finely shredded lemon rind
Instructions :
| Prep : 5M | Cook : 4M | Ready in : 22M |
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- 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.
Notes :
- 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.
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