Quinoa needs to be rinsed several times to remove the bitter tasting coating on the seeds. Luckily, most quinoa comes pre-rinsed, so be sure to check the label!
1 teaspoon olive oil
1/4 cup chopped white onion
1 garlic clove, chopped
1 cup pre-rinsed quinoa
1/2 cup white wine
2 1/2 cups chicken stock or vegetable stock, more if needed
1 cup sliced cremini or button mushrooms
1 cup sliced asparagus spears (about 1/2 bunch with the tough bottom ends trimmed)
1/4 cup grated parmesan cheese
salt and pepper to taste
1. Heat a large sauté pan over medium heat. Add the olive oil and mushrooms and cook until the mushrooms release their juices and begin to brown. Then add the onion and garlic and cook until translucent.
2. Add the quinoa to the pan, and cook for about 2 minutes, until the seeds are coated in olive oil and begin to release a nutty fragrance. Pour in the white wine and cook until the pan is dry and the quinoa has soaked up the wine.
3. Add about 1/2 of the stock to the pan, turn the heat to medium-low, and cover the quinoa. Stir occasionally until most of the liquid is absorbed, about ten minutes. Pour the remaining stock into the pan and cook about 10-15 minutes more or until the germ separates from the quinoa seed (it will look like a curly tail).
4. Toss in the asparagus and cook until tender, then add the parmesan cheese and season with salt and pepper. If the mixture seems dry, add a bit more stock to loosen the quinoa mixture and keep it creamy. Serve immediately.
- Nutritional Information: Per Serving
Total Fat: 6 grams
Carbohydrates: 32 grams
Fiber: 4 grams
Protein: 10 grams