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Quinoa with Asparagus, Shiitake, Mushrooms and Veggie Tenders

Quinoa with Asparagus, Shiitake, Mushrooms and Veggie Tenders

"Dinner is near at hand with quick-cooking quinoa. It's delicious with mushrooms, asparagus, veggie tenders and a hint of lemon."
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22 m servings 311 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 311 kcal
  • 16%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 37.9g
  • 12%
  • Protein:
  • 21.1 g
  • 42%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 439 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

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


  • Quinoa has a natural protective coating called 'saponin' that must be rinsed off before cooking as it can give a bitter taste. As it cooks, the quinoa germ separates from the kernel creating tiny white rings. This is a sign that it is fully cooked.
  • Variation: When ready to serve, stir in 1/4 cup (50 mL) toasted walnut pieces or toasted almonds.

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This dish is super easy. I always add extra fresh garlic and lemon zest. My husband is not vegan so he eats it as a side dish. It's usually my main dish. Easy to make and taste good. Win.

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