I’m a huge fan of quinoa, and this quinoa dish is no exception. It is easy to make, requiring only two saucepans and makes a perfect side dish or light meal. Use a good quality parmesan cheese and make this for dinner!!
Mushroom Broccoli Quisotto (slightly adapted from Quinoa 365)
- 2 tbsp butter
- 2 cups asparagus, chopped
- 2 cups white button mushrooms, chopped
- 1/2 cup diced white onion
- 1 tbsp garlic, minced
- 1 cup quinoa
- 2 cups vegetable stock
- pinch of ground nutmeg
- 1/4 cup chopped fresh parsley
- 1/3 cup grated parmesan cheese
- zest of 1/2 lemon
- salt and pepper
Melt the butter in a large saucepan. Saute the asparagus, mushrooms, onion and garlic until tender, about ten minutes, stirring frequently.
Combine the quinoa, stock and nutmeg in a medium saucepan and bring to a boil. Reduce to a simmer, cover, and cook until quinoa is tender and liquid absorbed, about 10-15 minutes. Leave covered saucepan on burner for a few more minutes and then fluff quinoa up with a fork.
Add the cooked quinoa to the vegetable mixture. Stir in parsley, parmesan, lemon zest, salt and pepper. Enjoy!