Ingredients

The following ingredients have 4 Servings
  • 1 1/3 cups SimplyNature Organic Quinoa
  • 8 oz Baby Bella Mushrooms
  • 1 cup Fresh Sweet Corn kernels
  • 1/2 lb Asparagus
  • 1/2 a Red Onion
  • 1 can of Cannellini Beans, rinsed and drained
  • 1/2 tsp Thyme, dried
  • 1 tsp Rosemary, dried
  • 1 cup Vegetable Stock (*optional, can replace with more Water)
  • 1 2/3 cup Water
  • Salt and Black Pepper, to taste

Instruction

  • Wash your veggies, thinly slice your mushrooms, remove the corn kernels from the cob, dice the onion, and chop the asparagus into bite-sized pieces
  • In a medium-large pot over medium heat, add your mushrooms, onion, rosemary and thyme with a splash of water. Cook over medium-low heat until the onions are translucent, about 5 minutes. Add in the corn kernels and asparagus and cook for another 1-2 minutes, adding more water to the pan if necessary to prevent sticking
  • Pour in the dried quinoa, drained beans, vegetable broth, and water. Mix well, then increase the heat to high. Once the mixture comes to a boil, cover, reduce heat to a simmer. Cook for 15 minutes, then turn off the heat and let sit for 5 minutes before fluffing with a fork.
  • Serve as desired. Leftovers will last in the fridge for up to one week.