Quinoa with Asparagus, Shiitake, Mushrooms and Veggie Tenders recipe

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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 ½ 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

Nutrition Info

311.2 calories
carbohydrate: 37.9 g
cholesterol: : -
fat: 7.9 g
fiber: 4.7 g
protein: 21.1 g
saturatedFat: 0.7 g
servingSize: -
sodium: 438.5 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

Dinner is near at hand with quick-cooking quinoa. It's delicious with mushrooms, asparagus, veggie tenders and a hint of lemon.

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