Amazing Quinoa-Asparagus Pilaf

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"Protein-rich quinoa meets pan-roasted asparagus and a tomato-chile sauce in this flavorful vegetarian dish. Rich, comforting, and good for you!"
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4 servings
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Original recipe yields 4 servings



  • Prep

  • Cook

  1. Rinse quinoa 3-4 times with cold water and drain.
  2. In a medium saucepan, bring quinoa and 3 cups water to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes or until just tender to the bite. Remove from heat.
  3. In a 3 quart (large) saucepan, heat olive and sesame oils on medium-high. When oil is hot, add sliced carrots, stirring to coat. Stir-fry for 3 minutes.
  4. Add chopped asparagus, onions, and garlic. Stir-fry for 3 minutes, then cover the pan and allow to steam for 2-3 minutes.
  5. Add tomatoes and green chiles and tomato soup. Stir and allow to cook for 2 minutes. Season with dried or fresh sage and thyme. Add salt and pepper to taste.
  6. Add prepared quinoa to the saucepan and stir. Cook until sauce is mostly absorbed.
  7. While dish is hot, fold in chopped cilantro.
  8. Serve with crumbled feta cheese over each serving.
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