Spring Quinoa with Asparagus & Parmesan

Place vegetable broth in a heat-safe bowl and microwave until hot but not boiling, about 2 minutes. Cover and set aside.

Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Add the onion and sauté until lightly softened, about 5 minutes. Add another tablespoon of olive oil along with the quinoa. Cook, stirring often, until quinoa is lightly toasted, about 2-3 minutes. Add the white wine and adjust the heat to a light simmer. Allow wine to cook and reduce, about 3-5 minutes.

Pour about 2 ladles of the hot vegetable broth into the saucepan and allow it to simmer lightly, stirring often. When the broth has cooked down and reduced so that there is only about ⅓ of the broth left in the pot, add another 1-2 ladles of broth. Repeat this process, stirring often, until quinoa is cooked through, about 18-20 minutes. (A spiral germ will be visible around each individual grain when the quinoa is ready.)

While the quinoa is cooking, heat another tablespoon of olive oil in a sauté pan over medium heat. Add the asparagus and cook until lightly softened but still crisp, about 3- 4 minutes. Add the mushrooms and cook about 2 minutes longer. Season with salt and pepper and remove from heat.

Add the asparagus and mushrooms into the quinoa, along with 1 cup grated Parmesan. Also add 3 tablespoons olive oil. Stir until cheese is completely melted. Season to taste with salt and pepper.

Serve immediately, topping each plate with additional Parmesan.