Asparagus Over Mushroom Quinoa

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Wine sautéed mushrooms are cooked with quinoa and topped with asparagus and pine nuts

Ease: super quick Type: entree Prep Time: 10 minutes Total Time: 25 minutes Yield: About 3 servings, can be easily doubled

Cook's notes

Roasting will give the asparagus a milder flavor. Toss asparagus in 1 T canola or safflower oil and spread evenly onto jelly roll pan. Roast in preheated 500° F oven for 7 -10 minutes until crisp tender. Personally, I still prefer steaming.

Ingredients

1 1/2 lb. asparagus
3/4 lb. sliced mushrooms
1/4 c dry white wine
1 1/2 c quinoa
2 1/4 c water
1/2 c pine nuts
1 T olive oil (optional)
salt and pepper totaste

Steps

• Wash asparagus and break off any woody ends. Steam or roast asparagus until crisp tender.
• Cook mushrooms in wine in large covered saucepan over medium heat for 5 minutes until soft and the mushrooms have released their juice into the pot. Meanwhile, rinse quinoa well.
• Add quinoa and water to mushrooms and bring to a boil. Reduce heat to simmer and cook for 15 - 20 minutes until quinoa is fluffy and water absorbed.
• Mix into quinoa 1/4 c pine nuts and optional olive oil. Serve topped with asparagus and garnish with remainder of pine nuts.

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