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.
Provided by Yves Veggie Cuisine
Categories Trusted Brands: Recipes and Tips Yves Veggie Cuisine
Time 22m
Yield 4
Number Of Ingredients 8
Steps:
- Rinse quinoa with water; drain. Set aside.
- 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.
- 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.)
- Cut asparagus into 3 pieces each. Stir asparagus, veggie tenders and lemon rind into quinoa. Cook for about 3 minutes, until heated through.
Nutrition Facts : Calories 311.2 calories, Carbohydrate 37.9 g, Fat 7.9 g, Fiber 4.7 g, Protein 21.1 g, SaturatedFat 0.7 g, Sodium 438.5 mg, Sugar 1.8 g
ASPARAGUS AND SHIITAKE MUSHROOM TERIYAKI QUINOA SALAD RECIPE - (4.3/5)
Provided by Mom_s
Number Of Ingredients 12
Steps:
- 1. Simmer the quinoa in the water until the water is absorbed, about 20 minutes. 2. Heat the oil in a pan. 3. Add the shiitake mushrooms and saute for a few minutes. 4. Add the teriyaki sauce until it is absorbed, about 1-3 minutes. 5. Add the sesame oil and remove from heat and let cool a bit. 6. Mix everything and serve.
QUINOA SALAD WITH ASPARAGUS, GOAT CHEESE AND BLACK OLIVES
Provided by Bobby Flay
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the vinaigrette: Combine the vinegar, honey and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Add salt and pepper to taste and pulse a few times to incorporate.
- For the quinoa salad: Bring the salted water or vegetable stock to a boil and add the thyme. Stir in the quinoa, bring to a boil, reduce the heat to low, cover and simmer until cooked through, about 30 minutes. Remove from the heat and let sit 5 minutes. Fluff with a fork.
- Preheat the grill. Brush the asparagus with olive oil and season with salt and pepper. Grill on all sides until just cooked through, about 5 minutes. Remove from the grill and cut into 1/2-inch pieces.
- Transfer the quinoa to a large bowl, fold in the asparagus, olives, goat cheese, basil and parsley. Add just enough vinaigrette to moisten the salad; don't make it too wet. Transfer to a platter and drizzle with more of the vinaigrette.
Nutrition Facts : Calories 477 calorie, Fat 29 grams, SaturatedFat 6 grams, Cholesterol 9 milligrams, Sodium 446 milligrams, Carbohydrate 43 grams, Fiber 5 grams, Protein 13 grams, Sugar 6 grams
QUINOA WITH SHIITAKES AND SNOW PEAS
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place the quinoa and 2 cups water in a small saucepan. Bring to a boil over high heat. Stir once, cover and reduce the heat to low. Continue to cook until the water is absorbed and the quinoa is tender, about 20 minutes. Remove from the heat and let stand 5 minutes, uncover and fluff with a fork.
- Meanwhile, heat 1 teaspoon of the sesame oil in a medium nonstick skillet over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the mushrooms and continue to cook, stirring, until the mushrooms are tender, about 5 minutes. Add the snow peas, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until bright green but still crisp-tender, about 3 minutes. Remove from the heat. Combine the cooked quinoa, mushroom mixture, soy sauce, scallions and remaining 2 teaspoons sesame oil in a medium bowl. Toss gently to combine. Season with additional salt and pepper. Serve warm or at room temperature.
- Calories: 210 Fat: 6 grams Saturated Fat: 1 gram Protein: 8 grams Carbohydrates: 32 grams Sugar: 2 grams Fiber: 4 grams Cholesterol: 0 milligrams Sodium: 260 milligrams
QUINOA WITH ROASTED VEGETABLES
Grab all of your garden-fresh produce for this quinoa with roasted vegetables. The tangy dressing and fresh herbs really make the flavors shine in this wholesome quinoa side dish. -Sonali Ruder, New York, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place vegetables and garlic in an ungreased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Bake, uncovered, at 425° for 35-40 minutes or until tender, stirring once., Meanwhile, in a large saucepan, bring broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork., Transfer vegetables and quinoa to a large bowl. Whisk the vinegar, mustard and remaining oil; drizzle over vegetable mixture. Sprinkle with herbs: toss to combine.
Nutrition Facts : Calories 222 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 388mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges
FETTUCCINE WITH SHIITAKES AND ASPARAGUS
For this seasonal (and vegetarian) twist on carbonara, stir the yolk into your portion while the pasta is still steaming hot.
Provided by Chris Fischer
Categories Mushroom Dinner Lunch Asparagus Spring Summer Noodle Bon Appétit Massachusetts Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add asparagus, season with salt and pepper, and cook, stirring occasionally, until just tender, about 4 minutes. Transfer to a plate.
- Heat butter and remaining 1 tablespoon oil in same skillet over medium-high heat. Add mushrooms, season with salt and pepper, and cook, tossing often, until tender, about 5 minutes. Add shallot and cook, tossing occasionally, until softened, about 2 minutes. Toss in oregano, thyme, and asparagus.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
- Add pasta, 1/2 cup pasta cooking liquid, and 3 ounces Parmesan to skillet. Cook, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes; season with salt and pepper.
- Divide pasta among plates and top each with a yolk and more Parmesan.
QUINOA WITH MUSHROOMS
Quinoa is a healthy grain that can be substituted in most recipes for rice or couscous. I recently experimented with quinoa and made this dish which my husband and I both love. This easy-to-make and tasty side dish is similar to a pilaf.
Provided by Jen Cardenas
Categories Side Dish Grain Side Dish Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Heat the oil in a skillet over medium heat. Cook and stir the mushrooms, onion, and garlic in the hot oil until browned, about 5 minutes; set aside.
- Melt the butter in a pot over medium-high heat. Add the quinoa to the melted butter and let it brown, about 3 minutes. Pour the chicken broth over the quinoa; bring to a boil. Cover and reduce heat to low; simmer 10 minutes. Stir in the sauteed mushroom mixture and cook another 2 minutes. Sprinkle with Parmesan cheese to serve.
Nutrition Facts : Calories 233.5 calories, Carbohydrate 30.6 g, Cholesterol 10 mg, Fat 8.5 g, Fiber 3.7 g, Protein 9.5 g, SaturatedFat 2.8 g, Sodium 103.4 mg, Sugar 1.4 g
ASPARAGUS AND SHIITAKE MUSHROOM TERIYAKI QUINOA SALAD
Time 22m
Yield 2
Number Of Ingredients 12
Steps:
- Simmer the quinoa in the water until the water is absorbed, about 20 minutes.
- Heat the oil in a pan.
- Add the shiitake mushrooms and saute for a few minutes.
- Add the teriyaki sauce until it is absorbed, about 1-3 minutes.
- Add the sesame oil and remove from heat and let cool a bit.
- Mix everything and serve.
FETTUCCINE WITH ASPARAGUS AND SHIITAKE MUSHROOMS
Provided by Moira Hodgson
Categories dinner, weekday, pastas, main course
Time 25m
Yield 4 main-course servings
Number Of Ingredients 9
Steps:
- Steam the asparagus until tender but firm. Drain and set aside. Meanwhile, bring four quarts of water to boil for the fettuccine.
- Heat the oil in a large frying pan. Add the garlic and the shallots and saute for one minute. Add the mushrooms and saute until tender (three to four minutes). Season to taste with salt and pepper.
- Add the asparagus and parsley and keep the mixture warm until the fettuccine is cooked.
- Cook the fettuccine until al dente, drain and transfer to a heated serving bowl. Add the sauce, toss and serve. Pass the cheese separately.
HEAVENLY QUINOA WITH ASPARAGUS (GLUTEN-FREE AND VEGAN)
This dish is nourishing soul food for me. The spices make the simple ingredients come alive. My friends say they feel super-human after eating this. You may not have leftovers!
Provided by GFBaristaGeek
Categories One Dish Meal
Time 40m
Yield 4 6 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- Saute 3 cloves of garlic with onion in olive oil in small deep pan until fragrant.
- Add red bell pepper and red pepper flakes briefly.
- Add quinoa and cover with broth.
- Add lots of paprika and turmeric, to taste, with a big pinch of dried basil and salt.
- Cover and let simmer ~ 25 minutes.
- While quinoa cooks, rinse asparagus and break off the woody ends where they snap naturally.
- In separate frying pan, heat oil and begin to saute asparagus.
- About a minute before asparagus reaches desired doneness, add remaining garlic, finishing with it mostly raw (Flash-heat spinach here).
- Serve asparagus cut on top of quinoa and enjoy!
Nutrition Facts : Calories 302.9, Fat 6, SaturatedFat 0.8, Sodium 23.1, Carbohydrate 51.7, Fiber 8.1, Sugar 4, Protein 12.8
QUINOA RISOTTO WITH MUSHROOMS AND THYME
Provided by Bon Appétit Test Kitchen
Categories Mushroom Onion Side Vegetarian Quick & Easy Low Cal Dinner Quinoa Healthy Low Cholesterol Thyme Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 main-course or 6 side-dish servings
Number Of Ingredients 9
Steps:
- Bring 2 cups salted water to boil in medium saucepan. Add quinoa, reduce heat to medium-low, cover, and simmer until tender and water is absorbed, about 13 minutes.
- Meanwhile, heat oil in large skillet over medium-high heat. Add onion and sauté until onion begins to brown, 5 minutes. Add garlic; stir 30 seconds. Add mushrooms and thyme. Sautée; until mushrooms are tender, 6 minutes. Add wine; stir until wine is reduced and liquid is syrupy, 2 minutes.
- Mix quinoa into mushroom mixture; season with salt and pepper. Pass cheese separately.
QUINOA WITH LEEKS AND SHIITAKE MUSHROOMS
From Cooking Light. Per serving: 495 calories, 15.7 g fat, 15.8 g protein, 73.8 g carb, 7.9 g fiber, 0 mg cholesterol.
Provided by ratherbeswimmin
Categories Grains
Time 53m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the broth, water, and 1/4 teaspoon salt; bring to a boil.
- Stir in quinoa.
- Cover and lower heat; simmer 15 minutes or until the liquid is absorbed.
- Stir in parsley, 1 1/2 teaspoons oil, and 1/8 teaspoon pepper.
- Remove from heat; keep warm.
- Heat 1 1/2 teaspoons oil in a medium nonstick skillet over med-high heat.
- Add in leek; stir/saute 6 minutes or until wilted.
- Add in mushrooms, bell pepper, and wine; cook 2 minutes or until vegetables are tender.
- Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Place 1 cup quinoa mixture in each of 4 shallow bowls; top each with 1 1/4 cup vegetable mixture and 2 tablespoons walnuts.
Nutrition Facts : Calories 513.9, Fat 17.3, SaturatedFat 1.9, Sodium 328.2, Carbohydrate 80.2, Fiber 10.2, Sugar 11.4, Protein 14.5
QUINOA AND VEGETABLE BURGERS WITH GINGER
This vibrant burger is made with both cooked and uncooked vegetables. The egg is optional; if you don't use it, be careful when flipping the patty so that it doesn't fall apart.
Provided by Martha Rose Shulman
Time 40m
Yield 4 to 6 burgers.
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees. Place the cooked quinoa in a large bowl.
- Heat 1 tablespoon of the oil over medium-high heat in a heavy skillet and add the sliced shiitakes in one layer. Cook, without stirring, for 1 minute, and then stir until the mushrooms are beginning to soften. Add the ginger, garlic and a generous pinch of salt and continue to cook for another minute. Remove from the heat and add to the bowl with the quinoa. Stir in the red pepper, cilantro and arugula.
- In a food processor fitted with the steel blade, or in a bowl using a fork or a potato masher, purée the white beans with the lime juice and, if using, the egg. Add to the quinoa mixture and stir everything together. Season to taste with soy sauce or salt and pepper.
- Begin heating a heavy ovenproof skillet over medium-high heat. Seasoned cast iron is good, and so is a heavy nonstick pan that can go into the oven. Moisten your hands lightly and shape 4 large or 6 smaller patties. Add the remaining tablespoon of oil to the pan and, working in batches if necessary, cook the patties for 2 minutes on one side, until nicely browned. Carefully turn over and place in the oven. Bake 10 to 15 minutes, until the patties are lightly browned and don't fall apart. Remove from the heat and serve, with or without buns, ketchup and the works.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 8 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 520 milligrams, Sugar 3 grams, TransFat 0 grams
ASPARAGUS AND SHIITAKE STIR-FRY
This earthy, satisfying stir-fry of shiitake mushrooms, asparagus, and toasted sesame seeds can serve as a colorful side dish or a light lunch.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 5
Steps:
- Heat oil in a large skillet or wok over medium-high heat. Add asparagus and mushrooms, and saute just until tender, about 5 minutes. Remove from heat. Sprinkle with toasted sesame seeds, and season with salt and pepper. Serve hot.
QUINOA WITH ROAST ASPARAGUS, EGGS & CAPERS
With quinoa, asparagus, eggs, beetroot, beans and courgettes, this filling veggie salad packs in all of your five-a-day
Provided by Sara Buenfeld
Categories Dinner
Time 50m
Number Of Ingredients 12
Steps:
- Heat the oven to 200C/180C fan/gas 6. Rub the oil on your hands, then use them to toss and coat the asparagus, courgettes and onions (you shouldn't need more than 1 tsp oil). Spread the veg out between two baking sheets, then roast for 20-25 mins until tender and starting to colour.
- Meanwhile, boil the quinoa in plenty of water for 20 mins until tender. Leave for 5 mins, then drain well and tip into a large bowl. Boil the eggs for 7 mins in another pan. Run the eggs under the cold tap, then peel off the shells and halve.
- For the dressing, mix the olive oil, vinegar, 3 tbsp of the dill and the capers. Add half to the quinoa along with the beans, roasted courgettes and onions. Toss well, then pile onto a platter and top with the asparagus and halved eggs. Scatter over the beetroot but try to avoid staining the eggs pink. Add the last of the dressing and dill. Serve half and chill the rest for another day. You can enjoy the leftovers chilled or reheat in the microwave or oven until warmed through. Will keep covered and chilled for two days.
Nutrition Facts : Calories 458 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 14 grams sugar, Fiber 15 grams fiber, Protein 24 grams protein, Sodium 0.4 milligram of sodium
More about "quinoa with asparagus shiitake mushrooms and veggie tenders food"
EASY QUINOA PILAF WITH ASPARAGUS & BUTTON MUSHROOMS
From glueandglitter.com
Cuisine VeganTotal Time 25 minsCategory Appetizer, Side DishCalories 175 per serving
- Cook the quinoa using any method you prefer. I used my Instant Pot, but you can cook it on the stove or in a rice cooker, if you prefer.
- While the quinoa cooks, heat your oil on medium high in a medium skillet. Add the garlic, onion, and mushroom and cook, stirring, until the onions turn translucent and the mushrooms soften, 5-7 minutes. You can add 2 tablespoons of water to the pan, if things start to stick (see notes).
- Add the asparagus, thyme, and sage, and cook until the asparagus turns bright green, 3-5 minutes (see note).
VEGETABLE QUINOA STIR FRY RECIPE - COOKIN CANUCK
From cookincanuck.com
VEGETABLE BIBIMBAP WITH ASPARAGUS, SHIITAKE …
From blueapron.com
ASPARAGUS AND MUSHROOM QUINOA FRITTATA - SLENDER …
From slenderkitchen.com
ASPARAGUS AND SHIITAKE SAUTé RECIPE - BON APPéTIT
From bonappetit.com
BEST ASPARAGUS QUINOA WITH FRIED EGG RECIPE
From delish.com
QUICK AND DELICIOUS: ASPARAGUS WITH SHIITAKE MUSHROOMS
From canadianliving.com
QUINOA RISOTTO WITH MUSHROOMS AND THYME RECIPE
From bonappetit.com
STIR-FRIED SHIITAKE MUSHROOMS, TOFU AND ASPARAGUS
From nytimes.com
GRILLED ASPARAGUS AND SHIITAKE TACOS - GOOD HOUSEKEEPING
From goodhousekeeping.com
ROASTED ASPARAGUS MUSHROOM QUINOA PILAF - CUPCAKES & KALE CHIPS
From cupcakesandkalechips.com
QUINOA WITH ASPARAGUS, SHIITAKE, MUSHROOMS AND VEGGIE TENDERS
From pinterest.com
SHIITAKE QUINOA SALAD RECIPE - I AM A FOOD BLOG
From iamafoodblog.com
95 EASY AND TASTY QUINOA WITH MUSHROOM RECIPES BY HOME COOKS
From cookpad.com
10 BEST QUINOA ASPARAGUS RECIPES - YUMMLY
From yummly.com
QUINOA WITH ASPARAGUS, SHIITAKE, MUSHROOMS AND VEGGIE TENDERS …
From recipesfriedrice.blogspot.com
WEEKEND RECIPE: STIR-FRIED ASPARAGUS WITH SHIITAKE MUSHROOMS
From kcet.org
QUINOA, LENTIL, AND MUSHROOM BURGERS - VEGKITCHEN
From vegkitchen.com
RECIPES/QUINOA-WITH-ASPARAGUS-SHIITAKE-MUSH.JSON AT …
From github.com
STIR-FRIED ASPARAGUS WITH SHIITAKE MUSHROOMS - COOK'S ILLUSTRATED
From cooksillustrated.com
QUINOA & VEGETABLE STUFFED MUSHROOMS | MINIMALIST BAKER RECIPES
From minimalistbaker.com
QUINOA WITH ASPARAGUS, SHIITAKE, MUSHROOMS AND VEGGIE TENDERS
From worldbestgarlicrecipes.blogspot.com
SESAME ASPARAGUS AND SHIITAKE MUSHROOMS - THE MOM 100
From themom100.com
QUINOA WITH MUSHROOMS AND FETA - COOKTORIA
From cooktoria.com
SHIITAKE MUSHROOM QUINOA- - BIGOVEN.COM
From bigoven.com
EDAMAME, QUINOA, AND SHIITAKE MUSHROOM SALAD RECIPE
From myrecipes.com
ASPARAGUS AND GRILLED SHIITAKE WITH SOY VINAIGRETTE - FOOD & WINE
From foodandwine.com
ROASTED MUSHROOMS WITH HERBED QUINOA - COOKIE AND KATE
From cookieandkate.com
COOKING SPRING VEGETABLES: ASPARAGUS WITH SHIITAKE MUSHROOMS, …
From hvmag.com
10 BEST VEGAN MUSHROOM QUINOA RECIPES - YUMMLY
From yummly.com
QUINOA PILAF WITH SHIITAKE MUSHROOMS, CARROTS AND PECANS
From huffpost.com
ASPARAGUS AND SHIITAKE MUSHROOM SOUP | RECIPES | STLTODAY.COM
From stltoday.com
MUSHROOM-QUINOA VEGGIE BURGERS WITH SPECIAL SAUCE - EATINGWELL
From eatingwell.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love