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Quinoa with mushrooms and asparagus AKA: My final attempt at cooking with the ancient grain

I have always struggled with quinoa.  I want to like it, but every time I make it it just doesn't taste like I want it to.  Until today, that is.  

I was looking through the pantry and my eyes fell upon that lowly box of quinoa once again.  I thought what the heck...  I pulled it out and decided that if this recipe didn't turn out right, I would surrender to my palate and never, ever buy quinoa again.  

I am happy to say that I have finally found a way to eat quinoa that is not only passable, but it's delicious!  The quinoa gives this dish the nutty flavor and texture I was always searching for in quinoa and it also has two of my favorite ingredients: mushrooms and asparagus.

 I am very glad I stuck it out with this crazy grain because I know the health benefits of quinoa are quite awesome.  It's got a lot of protein and fiber which really do a body good.

Quinoa

Quinoa with Mushrooms and Asparagus

  • 3 cups fully cooked quinoa - I used an heirloom variety of Inca Red quinoa
  • 2 Tbsp butter
  • 1 small yellow onion chopped
  • 1 cup chopped button mushrooms
  • 1 cup fresh asparagus spears cut into 1 inch pieces
  • 2 Tbsp soy sauce
  • Black pepper to taste

Cook your quinoa according to the package directions.  Using a wok or large pan, cook the onions in the butter on medium for about 2 minutes until they are transparent.  Add the mushrooms and asparagus and toss to coat in the onion/butter mixture.  Cook over medium for about 5 minutes. Add the quinoa and toss to mix.  Heat it through.  Add the soy sauce and pepper and serve!

I took the liberty of posting this one before serving it to my family because I am just so excited to have FINALLY found a quinoa recipe that I like!

 

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