Mushrooms with Quinoa, Asparagus and Fresh Green Leaves

Bon Appetite From Sophia with Grace!

3.04 from 25 votes
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Mushrooms with Quinoa, Asparagus and Fresh Green Leaves

Course Entrées, Side Dish
Total Time 25 minutes
Servings 8 portions

Ingredients

  • 1 onion finely chopped
  • 1 cup of shredded carrots
  • 8 oz of sliced Shiitake or Portobello mushrooms
  • 0.8 LB or 2 cups of raw asparagus cut into medium length pieces about 1.9 inches length
  • 1 tsp of fresh squeezed garlic
  • 1 cup of cooked quinoa
  • 2 cups of fresh spinach or kale leaves
  • ¼ cup of Coconut Aminos Teriyaki sauce
  • Salt to taste
  • ½ tbsp of Cumin seeds

Instructions

  1. Place the skillet on the stove over medium heat. Add extra virgin olive oil, onions, carrots and sauté them until onions have a slightly brown color.


    Add mushrooms and asparagus into the skillet and continue to sauté until asparagus is half tender (slightly cook asparagus to preserve nutritional value).

    Add quinoa, garlic, salt and coconut Aminos teriyaki sauce and cook approximately for 7 more minutes. Stir it occasionally. Add cumin seeds 2 min before you turn off the heat.


Recipe Notes

Serve it with grated parmesan cheese sprinkled over the dish.

It can be a side dish as well as entrée.

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