The Pioneer Woman Tasty Kitchen
Profile Photo

Asparagus and Mushroom Quinoa Bowl

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

If you’re looking for a new favorite recipe, this Asparagus and Mushroom Quinoa Bowl will become a regular in your meal rotation!

Ingredients

  • 1 bunch Asparagus
  • 3 Tablespoons Olive Oil
  • Salt And Pepper, to taste
  • 1 cup Dry Quinoa
  • 2 cups Chicken Broth (vegetable Broth Or Water May Be Used Instead)
  • 8 ounces, weight White Or Baby Bella Mushrooms
  • 2 Tablespoons Unsalted Butter
  • 3 Tablespoons Olive Oil
  • ¼ cups White Balsamic Vinegar
  • Salt And Pepper, to taste
  • Mozzarella Pearls, For Topping (optional)

Preparation

Preheat oven to 425ºF. Line a large baking pan with parchment paper or lightly coat with nonstick cooking spray.

Arrange asparagus in an even layer on baking pan. Drizzle with olive oil and season with salt and pepper. Toss to coat the asparagus.

Bake for 8–10 minutes, or until asparagus is crisp on the outside and tender on the inside. Remove from oven and set aside.

While asparagus is roasting, cook quinoa according to packaged directions, using chicken broth for liquid.

While quinoa is cooking, saute mushrooms in a large skillet with unsalted butter. Season with salt and pepper, to taste.

Once quinoa is cooked, add olive oil, white balsamic vinegar, salt and pepper to pot. Toss to coat. Adjust dressing, if needed.

Pour quinoa into a large bowl or four separate bowls. Add roasted asparagus, mushrooms, and top with mozzarella pearls, if desired. Serve immediately or refrigerate until ready to eat. Enjoy!

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Quick Chicken Stew with Lemon & Rosemary
Profile Photo by Emmeline in Main Courses
One pan and 25 minutes is all you need to make...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Homemade Pumpkin Sweet Potato Gnocchi
Profile Photo by Leigh Suznovich of Jeanie and Lulu's Kitchen in Main Courses
These are such fluffy, wonderful homemade pumpkin sweet potato gnocchi that...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Intermediate


Healthy Chicken Noodle Casserole
Profile Photo by Taylor Kiser in Main Courses
Gluten-free, dairy-free and so creamy, made with no weird ingredients!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Chicken Riggies
Profile Photo by Colleen Cheechalk in Main Courses
Chicken Riggies is a beloved upstate NY favorite comfort food, bringing...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Chicken Curry with Coconut Milk
Profile Photo by Beth Pierce in Main Courses
This Chicken Curry with Coconut Milk is one of my absolute...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy