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 caloriescarbohydrate: 37.9 gcholesterol: : -fat: 7.9 gfiber: 4.7 gprotein: 21.1 gsaturatedFat: 0.7 gservingSize: -sodium: 438.5 mgsugar: 1.8 gtransFat: : -unsaturatedFat: : -
Directions Quinoa with Asparagus, Shiitake, Mushrooms and Veggie Tenders
Directions
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Rinse quinoa with water, drain. Set aside.
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.
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.)
Cut asparagus into 3 pieces each. Stir asparagus, veggie tenders and lemon rind into quinoa. Cook for about 3 minutes, until heated through.