Dinner · GRATITUDE · Lunch · Recipes · Salads · Sides

Quinoa with Asparagus, Shallots, and Mushrooms

Lately we’ve been on a quinoa kick.SONY DSC We’ve always liked it, and incorporated into our meals at least once a week, but it’s gotten a little borderline obsessive this week. We’ve recently tried it for breakfast, and have been swapping our regular bowl of steel cut oats in the morning with quinoa made with vanilla almond milk and a touch of cinnamon. Delish!SONY DSC Although this recipe is for dinner (or lunch) it definitely goes right along with our quinoa pattern this week and fresh “springtimeness” we long for in our meals this time of year. SONY DSC The flavors that I notice most, are the olive oil, fresh lemon, and cracked black pepper. What’s not to love? …Grey didn’t qualify this as a dinner recipe until I served it alongside a seasoned chicken breast, but I could eat it just as it is. Hope you enjoy! 

Quinoa with Asparagus, Shallots, and Mushrooms


4 Tablespoons olive oil, divided

3 Tablespoons freshly squeezed lemon juice

1/2 teaspoon fresh lemon zest

2 large garlic cloves, minced, divided

1/2 teaspoons honey

1 cup quinoa

2 cup low sodium chicken broth

3 medium to large shallots, halved and thinly sliced

1 cup crimini mushrooms, thinly sliced

2 cup slender asparagus pieces, cut to 1” lengths at a diagonal

1 cup shelled fresh green peas or frozen, thawed

2 tablespoons finely grated Parmesan cheese

kosher salt and freshly ground black pepper, to taste


Whisk 2 tablespoons olive oil, lemon juice, lemon zest, 1 clove garlic, and honey in a small bowl. Set aside.

Then add the chicken broth to a small pan, over high heat, and bring to a boil. Add quinoa. Reduce heat to medium-low, cover, and simmer until broth is absorbed.

While couscous is cooking, start cooking the vegetables. In a large skillet with tall sides, heat remaining 2 tablespoons olive oil over medium-high heat. Add shallots, remaining clove of garlic, and mushrooms, and sauté for 3 minutes, stirring occasionally. Then stir in the asparagus and sauté for an additional 3 to 5 minutes, or until asparagus is crisp-tender. Add peas and cooked quinoa to skillet and fold together. Drizzle prepared lemon dressing over the mixture and stir. Finally, sprinkle the Parmesan over the mixture and fold again. Season with salt and pepper, to taste. Serve warm or at room temperature. Enjoy!

Love, Grey & Brianna


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