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.

• Preparation Time: 5 mins
• Cooking Time: 17 mins
• Total Time: 22 mins
• Calories: 311 Calories

Ingredients

• 1 clove garlic, finely chopped
• 1 (200 g) package Casbah® Quinoa
• 1 tablespoon Spectrum® Canola Oil
• 4 ounces shiitake mushrooms, stems removed, caps sliced
• 1 ½ cups Imagine Organic Vegetable Broth
• 1 package Europe's Best® Asparagus
• 1 (170 gram) package Yves Veggie Cuisine® Chick'n or Beef Veggie Tenders
• 1 teaspoon finely shredded lemon rind

Recipe Instructions

Step 1

Rinse quinoa with water; drain. Set aside.

Step 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.

Step 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.)

Step 4

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