Ingredients

The following ingredients have 4 Servings
  • 1 pound asparagus spears (woody stems removed, cut into 1-1½ inch pieces)
  • 10 oz. white or baby bella mushrooms (quartered)
  • 3 Tablespoons olive oil (divided)
  • kosher salt
  • freshly ground pepper
  • 1 cup quinoa (rinsed and drained)
  • 1 shallot (minced)
  • ½ cup white wine
  • 2 cups low-sodium vegetable or chicken stock
  • 1 lemon (zested)
  • 1/4 cup sliced almonds, (lightly toasted in a skillet)

Instruction

  • Preheat the oven to 400°F.
  • Toss the asparagus snd mushrooms with 2 Tablespoons olive oil, 1 teaspoon salt, and freshly ground black pepper. Lay in a single layer on a baking sheet, and roast until tender, about 20-25 minutes.
  • While the vegetables are roasting, heat 1 Tablespoon olive oil in a skillet over medium heat.
  • Add shallot and a pinch of salt, and cook until soft, about 3-4 minutes.
  • Add the quinoa and toast for 3-4 minutes.
  • Add the wine, and cook for a couple of minutes to reduce the liquid a bit.
  • Add the stock and bring to a boil. Cover, reduce heat and cook 15 minutes, until the quinoa cooked
  • Remove from heat and leave covered for 5 minutes.
  • Fluff the quinoa with a fork and stir in asparagus, mushrooms, lemon zest, and almonds. Season with salt and pepper.