Quinoa with Asparagus, Celery and Mushrooms (#2252)

Main Gluten Free Low Fat Healthy
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  • 1 Tbsp Olive Oil
  • 1 medium Onions chopped, or 1/2 large one
  • 1 cup Mushrooms cremini or white button, well cleaned and sliced
  • 1 cup Quinoa rinsed in water, cold and drained
  • 1 1/4 cup Stock vegetable or chicken, or water
  • 1 bunch Asparagus cleaned, ends trimmed and chopped
  • 2 stalks Celery sliced
  • 1 cup Spinach washed and pat dry, or other leafy greens
  • 1 Salt And Black Pepper to taste


  1. Heat olive oil in a dutch oven over medium high heat.
  2. Stir in onion and cook for about 2 to 3 minutes, until onion is golden and translucent.
  3. Stir in mushrooms and cook for about 5 minutes, stirring often.
  4. Pour in the quinoa and the stock or water, bring to a boil, and then reduce the heat to low.
  5. Cover and let everything simmer for 15 minutes.
  6. When it it close to the end, about 3 to 4 minutes left, stir in the asparagus, celery and the other vegetables, and cover again.
  7. After the last a few minutes, turn off the heat and let the quinoa and vegetables mixture sit for 3 to 5 minutes.
  8. Remove the cover and check that if the water is absorbed and all the vegetables are cooked.
  9. If not, return the pot to a gentle simmer, and cook for another 2 to 4 minutes, until all the vegetables are cooked through.
  10. Season with salt and pepper to taste.
  11. Serve with some sesame oil drizzled on top if needed.
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