- 1 (200 g) package Casbah® Quinoa
- 1 tablespoon Spectrum® Canola Oil
- 4 ounces shiitake mushrooms, stems removed, caps sliced
- 1 clove garlic, finely chopped
- 1 1/2 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
- Rinse quinoa with water; drain. Set aside.
- 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.
- 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.)
- Cut asparagus into 3 pieces each. Stir asparagus, veggie tenders and lemon rind into quinoa. Cook for about 3 minutes, until heated through.
04/24/2018
recipepes.com
Quinoa with Asparagus, Shiitake, Mushrooms and Veggie Tenders, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
