Easy Quinoa with Mushrooms and Asparagus
For this recipe, I mix quinoa with mushrooms, avocado, tomatoes, asparagus, artichoke hearts, and then I toss in a cubed veggie burger with some fresh basil and green onion.
For this recipe, I mix quinoa with mushrooms, avocado, tomatoes, asparagus, artichoke hearts, and then I toss in a cubed veggie burger with some fresh basil and green onion.
- 8 ounces sliced mushrooms
- 1/8 teaspoon salt
- 1/4 cup chopped fresh basil
- 1/4 cup dry quinoa rinsed
- 2 teaspoons olive oil
- 1/8 teaspoon black pepper
- 1-2 cooked veggie burgers cubed
- 1/2 avocado, sliced
- 1 cup cherry tomatoes halved
- 4-5 asparagus, chopped
- 1/4 cup chopped green onions
- 1 tablespoon lime juice
- 4 ounces green chili peppers
- 8 1/2 ounces frozen artichoke hearts thawed (or in a jar is fine)
- Carbohydrate 26.01152366962 g
- Cholesterol 0 mg
- Fat 2.4805153894125 g
- Fiber 9.09658775731781 g
- Protein 9.4473311736625 g
- Saturated Fat 0.385934847628706 g
- Serving Size 1 1 Serving (387g)
- Sodium 74.666260246214 mg
- Sugar 16.9149359123022 g
- Trans Fat 0.505720460646256 g
- Calories 137 calories
Step-by-step
- Cook quinoa according to package directions.
- Heat olive oil in a pan over medium heat. Add mushrooms, asparagus, salt, and pepper. Cook until both are tender.
- Combine ALL the remaining ingredients in a large bowl. Now stir in mushrooms, asparagus, and quinoa. Mix well and drizzle with fresh lime juice. Enjoy!
Warm nutty grains meet earthy mushrooms, tender-crisp asparagus spears, and bright citrus acidity in a bowl that bridges fresh produce with pantry staples. Quinoa develops a superior texture when cooked in a 2-to-1 liquid-to-grain ratio by volume, allowing each tiny seed to hydrate fully without swelling into a mushy paste. Rinsing the raw seeds beforehand removes saponin, a naturally occurring bitter compound concentrated on the outer hull.
Transforming Day-Two Ingredients
Grain salads and vegetable medleys excel during second-day service because starches undergo retrogradation upon cooling. As cooked quinoa chills in the refrigerator at or below 40 degrees Fahrenheit, its gelatinized starch molecules recrystallize slightly, firming the individual grains. This structural shift prevents the quinoa from absorbing excess moisture from the tomatoes and avocado during storage, maintaining distinct textures for up to 48 hours. Cubed veggie burgers added to cold grain mixtures absorb ambient moisture and soften during overnight storage, integrating seamlessly into the overall mouthfeel without requiring a reheat.
- Watery tomatoes pooling at the bottom of the mixing bowl usually stem from high internal moisture; salt halves lightly and drain them in a colander for 15 minutes before combining.
- Browned or oxidized avocado slices can be prevented by tossing them directly in the tablespoon of lime juice before incorporating them into the bowl.
- Rubbery mushrooms indicate pan overcrowding; sear sliced fungi in batches over medium heat without overlapping to ensure moisture evaporates efficiently.
