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| Spring Veggie Quinoa |
Yield: 8-10 servings
Ingredients
- 2 cups uncooked quinoa
- 4 cups vegetable broth
- 4 oz. asparagus, cut into 1-inch pieces
- 2 tbsp. unsalted butter, plus more for the baking dish
- 1 small onion, chopped
- 6 oz. button or cremini mushrooms, sliced
- 2 cloves garlic, minced
- ½ tsp. kosher salt
- ½ tsp. red pepper flakes
- 1 cup baby spinach leaves, chopped
- 1 pint grape tomatoes, halved lengthwise
- 3 oz. shredded Gouda
- 1 oz. freshly grated Parmesan, divided
Instructions
- Preheat the oven to 400˚ F. Cook the quinoa according to the package directions, replacing the water with vegetable broth for cooking. Once cooked, set aside.
- Add the asparagus to a small saucepan and cover with water. Bring to a boil and cook just until crisp-tender, 2-3 minutes. Drain well and set aside.
- Meanwhile, in a large skillet or sauté pan, melt the butter over medium-high heat. Add the onion to the pan and cook for about 2 minutes.
- Mix in the mushrooms and cook until most of the liquid has evaporated, about 5 minutes.
- Stir in the garlic, salt, and red pepper flakes and sauté just until fragrant, about 30 seconds.
- In a large bowl, combine the cooked quinoa, blanched asparagus, sautéed veggies, tomatoes and spinach with the shredded Gouda and half of the Parmesan. Season with additional salt and pepper to taste.
- Transfer the mixture to a lightly buttered 9 x 13-inch baking dish and spread in an even layer. Sprinkle with the remaining Parmesan.
- Bake for 15-20 minutes or until lightly browned on top.
- Serve warm.
