Quinoa with Asparagus, Shiitake, Mushrooms and Veggie Tenders Recipe

Quinoa with Asparagus, Shiitake, Mushrooms and Veggie Tenders Recipe

  • 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
  1. Rinse quinoa with water; drain. Set aside.
  2. 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.
  3. 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.)
  4. Cut asparagus into 3 pieces each. Stir asparagus, veggie tenders and lemon rind into quinoa. Cook for about 3 minutes, until heated through.
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