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1
Place vegetable broth in a heat-safe bowl and microwave until hot but not boiling, about 2 minutes.
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2
Cover and set aside.
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3
Heat 1 tablespoon of the olive oil in a large saucepan over medium heat.
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4
Add the onion and saute until lightly softened, about 5 minutes.
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5
Add another tablespoon of olive oil along with the quinoa.
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6
Cook, stirring often, until quinoa is lightly toasted, about 2-3 minutes.
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7
Add the white wine and adjust the heat to a light simmer.
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8
Allow wine to cook and reduce, about 3-5 minutes.
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9
Pour about 2 ladles of the hot vegetable broth into the saucepan and allow it to simmer lightly, stirring often.
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10
When the broth has cooked down and reduced so that there is only about 13 of the broth left in the pot, add another 1-2 ladles of broth.
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11
Repeat this process, stirring often, until quinoa is cooked through, about 18-20 minutes.
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12
(A spiral germ will be visible around each individual grain when the quinoa is ready.)
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13
While the quinoa is cooking, heat another tablespoon of olive oil in a saute pan over medium heat.
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14
Add the asparagus and cook until lightly softened but still crisp, about 3- 4 minutes.
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15
Add the mushrooms and cook about 2 minutes longer.
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16
Season with salt and pepper and remove from heat.
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17
Add the asparagus and mushrooms into the quinoa, along with 1 cup grated Parmesan.
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18
Also add 3 tablespoons olive oil.
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19
Stir until cheese is completely melted.
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20
Season to taste with salt and pepper.
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21
Serve immediately, topping each plate with additional Parmesan.
