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Quinoa with Asparagus, Shiitake Mushrooms and Veggie Tenders

servings

Servings

4

preptime

Prep Time

5min

cooktime

Cook Time

17min

What You'll Need

  • 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

How to Make

  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.
  5. Stir asparagus, veggie tenders and lemon rind into quinoa. Cook for about 3 minutes, until heated through.

Ingredients

Nutrition Facts

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
* The most accurate information is always on the actual product label. We may periodically update our labels and the website does not necessarily get updated at the same time. The values on the website are intended to be a general guide to consumers. For absolute values, the actual label on the product at hand should be relied upon.