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!

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