Quinoa With Asparagus, Shiitake, Mushrooms And Veggie Tenders

1. 1

   Rinse quinoa with water; drain. Set aside.

2. 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. 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. 4

   Cut asparagus into 3 pieces each. Stir asparagus, veggie tenders and lemon rind into quinoa. Cook for about 3 minutes, until heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.