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Quinoa with Roasted Asparagus and Mushrooms
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Heat Oven To 400°
Ingredients:
1 Cup Quinoa, white
1/2 Cup Red Quinoa*
2 2/3 Cups Water
1/8 tsp. Salt
* If you can not find red quinoa just use all white.
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Quinoa Directions:
Place water and salt into a pan; Bring to a boil.
Stir in quinoa; Bring to a boil and cover pot.
Turn heat down and simmer quinoa for 15 minutes.
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Quinoa is cooked when all water has been absorbed.
Remove cooked quinoa from the pan.
Place into a bowl and let cool while preparing remaining ingredients.
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Asparagus Ingredients:
1 Pound Fresh Asparagus
2 tsp. Olive Oil
1 Pinch Salt and Pepper
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Cut off and discard tough asparagus stems.
Place a sheet of foil on a pan.
Drizzle oil over the foil.
Place asparagus on the pan.
Toss the asparagus in the oil.
Sprinkle w/ salt and pepper.
Roast asparagus for 15 minutes @ 400°.
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Mushroom Ingredients:
8 Ounces White Mushroom, or other
1 Clove Garlic, minced
1 Shallot, minced
2 Tbs. Olive Oil
1 Pinch Salt and Pepper
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Using a dry dish towel, wipe any dirt off of the mushrooms.
Slice mushrooms as seen in photo.
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Heat oil in a large pan.
Add the mushrooms, garlic and shallots.
Cook and stir ingredients over high heat for a few minutes.
Mushrooms should be cooked golden brown.
Add salt and pepper.
Place mushrooms into bowl with the cooked quinoa.
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Garnish Ingredients:
3 Tbs. Pumpkin Seeds
2 Tbs. chopped Flat Leaf Parsley
Place garnish ingredients into bowl w/ quinoa.
Mix all ingredients well by hand.
Place mixed quinoa on a plate or platter.
Place asparagus over quinoa and serve.
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All Ingredients Needed For This Recipe:
Quinoa
Red Quinoa
Asparagus
Mushrooms
Shallot
Garlic
Pumpkin Seeds
Flat Leaf Parsley
Olive Oil
Salt
Pepper
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Serving Size 3/4 Cup
Servings Per Recipe 10
Calories 144
Calories from Fat 47
Total Fat 5g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 0mg
Sodium 65mg
Total Carbohydrate 20g
Dietary Fiber 3g
Sugars 1g
Protein 5g
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