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 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!