quinoa with asparagus, shiitake, mushrooms and veggie tenders

Ingredients

• Servings: 4
• 1 (200 g) package casbah(r) quinoa casbah®â quinoa
• 1 tablespoon spectrum® canola oil
• 4 ounces shiitake mushrooms, stems removed, caps sliced
• 1 clove garlic, finely chopped
• 1 1/2 cups imagine organic vegetable broth
• 1 package europe's best(r) asparagus europe's best®â asparagus
• 1 (170 gram) package yves veggie cuisine® chick'n or beef veggie tenders
• 1 teaspoon finely shredded lemon rind

Recipe

Preparation Time: 5 mins Cook Time: 17 mins Ready Time: 22 mins


• rinse quinoa with water; drain. set aside.
• 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.
• 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.)
• cut asparagus into 3 pieces each. stir asparagus, veggie tenders and lemon rind into quinoa. cook for about 3 minutes, until heated through.