Quinoa with Roasted Asparagus and Mushrooms

Quinoa with Roasted Asparagus and Mushrooms

A simple, whole hearty, flavorful breakfast is what I have in store for you. If you can spare 10-15 minutes of your morning, then I guarantee that you will spend the rest of the day feeling full yet light and energized.

Ingredients

• 1/2 cup of quinoa from Bohemian Quest 
• 01 cup of water
• 12-15 asparagus spears – Forbes & Walker 
• 1/2 cup of chopped button mushrooms
• Handful of kale
• 02 tbsp of soy sauce
• 02 tbsp of olive oil
• 1/2 tsp of salt
• 1/4 tsp of pepper
• Micro-greens – garnishing

Method

Let’s cook the quinoa first.

• First, rinse the quinoa in a fine mesh sieve until water runs clear. Rinsing quinoa removes its natural coating, which when cooked can make the quinoa bitter.
• When cooking the quinoa to water ratio is really important to get the best texture. Quinoa to water ratio is 1:2. For this recipe I’m using  1/2 cup of quinoa so I’m adding 01 cup of water to cook.
• Cover and cook in low flame for about 10-15 minutes until it’s tender and fluffy. You can also add little bit of salt when cooking quinoa to add little flavor but its really optional. Set aside off the heat for few minutes to cool down. Uncover and fluff with a fork.

Prepare asparagus for roasting

• Trim or snap the hard non chewy part of the asparagus, use a knife to cut it out or bend until it snaps. Wash thoroughly and pat them dry.
• Add the asparagus into a plate and add salt, pepper and drizzle some olive oil and toss to coat the asparagus spears well.
• Heat up a large skillet/pan in a medium heat and drizzle olive oil (you can use coconut oil as well).
• Add the mushrooms, asparagus and kale with bit of seasoning (add soy sauce only for the mushrooms) and sauté for 5-7 minutes tossing and turning. Use the same skillet/pan to cook everything reducing the need to add oil and cleaning. When asparagus are turning dark green and fork tender you can remove them from the pan. Cook the mushrooms till they are tender and lightly browned. For kale you only need 1-2 minutes.
• Once everything is cooked add cooked quinoa and give to good mix. Taste it and adjust the spices according to your preference before you serve.

Tips

• When cooking asparagus the cooking time really depends on the thickness of asparagus. The ones that I’ve used are really thin so it took only 4-5 minutes to cook.
• When chopping mushrooms make sure you chop them into small size so it takes only little time to cook.