Imagine a one-pot wonder that transforms simple ingredients into a nutritional powerhouse that'll make your taste buds dance and your body thank you! This One Pot Asparagus Mushroom Quinoa isn't just another recipe—it's a culinary adventure that delivers maximum flavor with minimal cleanup. Perfect for busy home cooks who crave delicious, healthy meals without spending hours in the kitchen, this recipe combines the earthy richness of mushrooms, the delicate crunch of asparagus, and the protein-packed goodness of quinoa in one spectacular dish.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 bunch asparagus, chopped
- 1 cup mushrooms, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa thoroughly in a fine-mesh strainer under cold water to remove any bitter coating, then drain well.
- Heat olive oil in a large one-pot skillet or Dutch oven over medium heat. Add diced onions and sauté until translucent and slightly golden, approximately 3-4 minutes.
- Add minced garlic to the onions and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release aromatic flavors.
- Add sliced mushrooms to the skillet and cook for 2-3 minutes until they start to release their moisture and become lightly browned.
- Pour in the rinsed quinoa and vegetable broth. Stir to combine all ingredients evenly and bring the mixture to a gentle boil.
- Reduce heat to low, cover the skillet with a tight-fitting lid, and simmer for approximately 12-15 minutes until quinoa has absorbed most of the liquid.
- Add chopped asparagus on top of the quinoa, cover again, and cook for an additional 3-4 minutes until asparagus is tender-crisp and bright green.
- Remove from heat and let stand, covered, for 5 minutes to allow quinoa to fully absorb remaining liquid and become fluffy.
- Season with salt and pepper to taste. Gently fluff the quinoa with a fork to distribute asparagus and mushrooms evenly.
- Serve hot directly from the pot, garnishing with optional fresh herbs like parsley or chives if desired.
Tips
- Rinse quinoa thoroughly to remove its natural saponin coating, which can taste bitter and affect the overall flavor of your dish.
- Use fresh, firm asparagus for the best texture and brightest green color. Avoid limp or discolored stalks.
- Don't rush the sautéing process—allowing onions and mushrooms to develop a light golden color will enhance the dish's depth of flavor.
- Keep the lid tightly sealed during cooking to ensure proper liquid absorption and perfectly cooked quinoa.
- For added protein, consider topping the dish with toasted pine nuts or crumbled feta cheese.
- If you prefer a vegetable broth alternative, chicken broth or water with additional seasonings can work well.
- For a vegan version, ensure you're using vegetable broth and skip any cheese toppings.
- Let the dish rest for 5 minutes after cooking to allow flavors to meld and quinoa to become perfectly fluffy.
Nutrition Facts
Calories: 145kcal
Carbohydrates: 18g
Protein: 4g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
