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Quinoa with Asparagus, Shiitake, Mushrooms and Veggie Tenders

"Dinner is near at hand with quick-cooking quinoa. It's delicious with mushrooms, asparagus, veggie tenders and a hint of lemon."
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22 m servings 311 cals
Original recipe yields 4 servings

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  • Prep

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  1. Rinse quinoa with water; drain. Set aside.
  2. In a large non-stick skillet or pot with a lid, heat oil over medium heat. Add mushrooms and garlic; cook, stirring, for 2 minutes.
  3. Stir in quinoa and broth. Bring to a boil over high heat. Reduce heat, cover and simmer for 12 minutes. (Do not lift lid or stir while cooking.)
  4. Cut asparagus into 3 pieces each. Stir asparagus, veggie tenders and lemon rind into quinoa. Cook for about 3 minutes, until heated through.


  • Quinoa has a natural protective coating called 'saponin' that must be rinsed off before cooking as it can give a bitter taste. As it cooks, the quinoa germ separates from the kernel creating tiny white rings. This is a sign that it is fully cooked.
  • Variation: When ready to serve, stir in 1/4 cup (50 mL) toasted walnut pieces or toasted almonds.

Nutrition Facts

Per Serving: 311 calories; 7.9 g fat; 37.9 g carbohydrates; 21.1 g protein; 0 mg cholesterol; 439 mg sodium. Full nutrition

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This recipe is great! My whole family loved it. I replaced the veggie meat with tenderized lightly seasoned beef and veggie stock with beef stock. We are planning on making it again real soon.

This dish is super easy. I always add extra fresh garlic and lemon zest. My husband is not vegan so he eats it as a side dish. It's usually my main dish. Easy to make and taste good. Win.