Roasted Asparagus Mushroom Quinoa Pilaf Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Trim the woody ends of the asparagus and cut into bite-sized pieces. Slice the mushrooms.
• STEP 3.Place the asparagus and mushrooms on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat.
• STEP 4.Roast in the preheated oven for 15-20 minutes, or until the vegetables are tender and slightly browned.
• STEP 5.While the vegetables are roasting, rinse the quinoa under cold water. In a saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa and reduce the heat to low. Cover and simmer for 15 minutes, or until the quinoa is cooked and the water is absorbed.
• STEP 6.Once the quinoa is cooked, fluff it with a fork and transfer it to a large bowl.
• STEP 7.Add the roasted asparagus and mushrooms to the bowl with the quinoa. Toss to combine.
• STEP 8.Drizzle with lemon juice and sprinkle with chopped parsley. Season with salt and pepper to taste.
• STEP 9.Serve the Roasted Asparagus Mushroom Quinoa Pilaf as a side dish or a light main course. Enjoy!

Cooking Tips

• Make sure to trim the woody ends of the asparagus before roasting.
• You can add other vegetables like bell peppers or cherry tomatoes for extra flavor and color.
• Feel free to customize the seasoning by adding herbs or spices of your choice.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• This pilaf can be served warm or at room temperature.
• It pairs well with grilled chicken or fish for a complete meal.