Home Recipes Quinoa with Asparagus, Shiitake Mushrooms and Veggie Tenders

Quinoa with Asparagus, Shiitake Mushrooms and Veggie Tenders

Total Time: 22 mins.
Prep Time: 5 mins.
Cook Time: 17 mins.
Serves: 4


1 pkg (200 g) Casbah® Quinoa
1 tbsp (15 mL) Spectrum® Canola Oil
4 oz (125 g) shiitake mushrooms, stems removed, caps sliced
1 clove garlic, finely chopped
1-1/2 cups (375 mL) Imagine® Organic Vegetable Broth
1 package Europe’s Best® Asparagus, thawed
1 package (170 g) Yves Veggie Cuisine® Teriyaki Chicken, Chicken or Beef Veggie Tenders, cut into small strips
1 tsp (5 mL) finely shredded lemon rind

Star Product

Ancient Grains Veggie Chick'n Tenders


  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



NOTE: Quinoa has a natural protective coating called saponin that must be rinsed off before cooking as it can give a bitter taste. As it cooks, the quinoa germ separates from the kernel creating tiny white rings. This is a sign that it is fully cooked.

Variation: When ready to serve, stir in 1/4 cup (50 mL) toasted walnut pieces or toasted almonds.