Easy Quinoa with Mushrooms and Asparagus
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 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
I recently discovered the wonders of quinoa, and I’m so excited to share this easy recipe with you. Quinoa is a gluten-free grain that is packed with protein, fiber, and essential nutrients such as iron, magnesium, and zinc. It’s also a good source of antioxidants. It’s a versatile grain that can be used in a variety of dishes, from salads to soups to main courses.
This recipe is a great way to use up leftover quinoa, but it’s also delicious made with freshly cooked quinoa. The mushrooms and asparagus add a savory flavor to the dish, and the avocado and tomatoes add a fresh, juicy element. The veggie burger adds a bit of protein and substance, and the fresh basil and green onions add a pop of flavor. The resulting dish is a healthy, satisfying meal that’s perfect for a quick lunch or dinner.
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!
