Now that it’s getting into Spring or at least I feel that way with this weeks 80 degree temperatures, I wanted to explore some recipes from this time last year. This one happened to be one of my favorites not only because it’s fast, but also because it’s light, refreshing and doesn’t make you feel like you’ve gained 100 pounds after eating it. It’s studded with a variety of veggies, tons of garlic, spinach and fresh asparagus. You can customize this and add whatever veggies you like! You could even rice some cauliflower and add half a cup of quinoa so it’s not as carb heavy. You’re going to love the rich, flavorful sauce and meaty mushrooms combined with the crunchy, sweet veggies! And it makes great leftovers too (if there are any) on top of a bed of fresh spinach. Basically there’s no reason you shouldn’t make this, so let’s get started!
Makes 8 servings
1 cup uncooked quinoa
2 cups vegetable or chicken stock (can use water but the stock will add more flavor to the quinoa)
1 cup frozen peas
1 bunch asparagus chopped into 1/2 inch (half finger sized pieces)
1 pound baby portabello mushrooms (approximately 2 cartons) sliced
1 cup chopped spinach
5 garlic cloves
1/4 cup parmesan cheese (optional)
2 T coconut aminos (sub soy sauce)
1 T lemon zest
1/4 cup toasted pine nuts
2 T chopped parsley or thyme
Rinse quinoa under cold water in a fine mesh strainer. Add to a saucepan and cook quinoa with the 2 cups of stock and bring to a boil. Reduce the heat and cover with a lid and simmer until the grains are translucent. About 15 minutes. Set aside.
While the quinoa is cooking saute over medium low heat the mushrooms, asparagus and garlic until tender. Add the peas and spinach and stir to combine everything and remove from heat.
Add the vegetable mixture to the quinoa mixture and add the rest of the ingredients (the parmesan, coconut aminos, lemon zest, pine nuts and parsley) and toss to combine.
Recipe adapted from DamnDelicious.net