“Easy†Quinoa with Mushrooms and Asparagus
For this EASY recipe I mix it with mushrooms, avocado, tomatoes, asparagus, artichoke hearts, and then I toss in a cubed up veggie burger with some fresh basil and green onion.
NOTE: This is only for 2 servings so if you are like me and are going to put in the effort, why not double everything, right? Also, I usually cook a bunch of quinoa at a time so I can just be steps ahead and already have it made.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 8 ounces sliced mushrooms
- 1/8 teaspoon salt
- 1/4 cup chopped fresh basil
- 1/4 cup dry quinoa rinsed
- 2 teaspoons olive oil
- 1/8 teaspoon black pepper
- 1-2 cooked veggie burgers cubed
- 1/2 avocado, sliced
- 1 cup cherry tomatoes halved
- 4-5 asparagus, chopped
- 1/4 cup chopped green onions
- 1 tablespoon lime juice
- 4 ounces green chili peppers
- 8 1/2 ounces frozen artichoke hearts thawed (or in a jar is fine)
- Carbohydrate 26.01152366962 g
- Cholesterol 0 mg
- Fat 2.4805153894125 g
- Fiber 9.09658775731781 g
- Protein 9.4473311736625 g
- Saturated Fat 0.385934847628706 g
- Serving Size 1 1 Serving (387g)
- Sodium 74.666260246214 mg
- Sugar 16.9149359123022 g
- Trans Fat 0.505720460646256 g
- Calories 137 calories
Cook quinoa according to package directions. Heat olive oil in a pan over medium heat. Add mushrooms, asparagus, salt, and pepper. Cook until both are tender. Combine ALL the remaining ingredients in a large bowl. Now stir in mushrooms, asparagus, and quinoa. Mix well and drizzle with fresh lime juice. Enjoy!
