Quinoa with Asparagus, Celery and Mushrooms

1. 1

   Heat olive oil in a dutch oven over medium high heat.

2. 2

   Stir in onion and cook for about 2 to 3 minutes, until onion is golden and translucent.

3. 3

   Stir in mushrooms and cook for about 5 minutes, stirring often.

4. 4

   Pour in the quinoa and the stock or water, bring to a boil, and then reduce the heat to low.

5. 5

   Cover and let everything simmer for 15 minutes.

6. 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. 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. 8

   Remove the cover and check that if the water is absorbed and all the vegetables are cooked.

9. 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. 10

    Season with salt and pepper to taste.

11. 11

    Serve with some sesame oil drizzled on top if needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.