Are you ready to elevate your weeknight dinners with a dish that's not only delicious but also packed with nutrients? Look no further than our Quinoa Pilaf with Asparagus and Button Mushrooms! This vibrant vegetarian recipe is a perfect blend of textures and flavors, making it a delightful addition to your culinary repertoire. With just 30 minutes of your time, you can whip up a wholesome meal that will impress your family and friends. Dive into this recipe and discover how easy it is to create a colorful and satisfying dish that’s as good for your taste buds as it is for your health!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup asparagus, chopped
- 1 cup button mushrooms, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold running water in a fine-mesh strainer to remove any bitterness. Drain well and set aside.
- In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, or until the onion becomes translucent.
- Add the minced garlic to the pan and sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
- Stir in the rinsed quinoa and toast it for about 2 minutes, stirring constantly. This enhances the nutty flavor of the quinoa.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is cooked and the liquid has been absorbed.
- While the quinoa is cooking, heat the remaining tablespoon of olive oil in a separate skillet over medium heat. Add the sliced button mushrooms and chopped asparagus.
- Sauté the mushrooms and asparagus for about 5-7 minutes, or until they are tender and slightly browned. Season with salt and pepper to taste.
- Once the quinoa is cooked, fluff it with a fork and then gently fold in the sautéed mushrooms and asparagus.
- Adjust the seasoning with additional salt and pepper if needed. Serve warm as a side dish or a light main course.
Tips
- Rinse the Quinoa: Don’t skip rinsing the quinoa! This step removes its natural coating, called saponin, which can give it a bitter taste. A fine-mesh strainer works best for this.
- Toast the Quinoa: Toasting the quinoa before adding the broth enhances its nutty flavor. Keep stirring for about 2 minutes until it’s slightly golden.
- Sauté the Vegetables: For maximum flavor, make sure to sauté the onions and garlic until they are fragrant and translucent. This will add depth to your pilaf.
- Experiment with Broth: While vegetable broth is a great base, feel free to experiment with different types of broth (like mushroom or chicken) to add unique flavors to your dish.
- Seasoning Matters: Don’t forget to taste and adjust the seasoning! A little extra salt and pepper can make a big difference in bringing out the flavors of the vegetables.
- Add Herbs: For an extra burst of flavor, consider adding fresh herbs like parsley or thyme just before serving. They add freshness and a pop of color!
- Make it a Meal: To turn this side dish into a main course, consider adding some protein like chickpeas or grilled chicken. It’s a versatile dish that can easily adapt to your preferences!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 10g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
