Directions:
- Combine quinoa and water in medium sauce pan.
- Heat to a boil, then reduce heat to medium/low, cover and simmer about 17-20 minutes, until tender.
- Meanwhile, in medium skillet, heat oil and add onion and mushroom. Cook about 5-7 minutes, until just tender.
- Add garlic, sage, thyme sprigs and asparagus and continue to cook another 5 minutes or so, until asparagus is tender.
- Remove thyme sprigs and discard.
- Fluff quinoa and add entire contents of the veggie mixture.
- Add salt and pepper and lemon juice and stir well to combine.
- Serve immediately.
- (this would also be good with squash:)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 260.5 Kcal (1091 kJ) | ||
| Calories from fat | 57.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.42g | 10% | |
|---|---|---|---|
| Sodium | 8.05mg | 0% | |
| Potassium | 548.36mg | 12% | |
| Total Carbs | 41.06g | 14% | |
| Sugars | 2.26g | 9% | |
| Dietary Fiber | 5.5g | 22% | |
| Protein | 10.1g | 20% | |
| Vitamin C | 4.8mg | 8% | |
| Iron | 4mg | 22% | |
| Calcium | 51.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 111.28 Kcal (466 kJ) | ||
| Calories from fat | 24.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.74g | 10% | |
|---|---|---|---|
| Sodium | 3.44mg | 0% | |
| Potassium | 234.25mg | 12% | |
| Total Carbs | 17.54g | 14% | |
| Sugars | 0.97g | 9% | |
| Dietary Fiber | 2.35g | 22% | |
| Protein | 4.31g | 20% | |
| Vitamin C | 2mg | 8% | |
| Iron | 1.7mg | 22% | |
| Calcium | 22.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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