Quinoa With Asparagus And Mushrooms

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Quinoa With Asparagus And Mushrooms

 

Recipe By : The 20/30 Fat & Fiber Diet Plan, by Mirkin & Fox, page 131

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Mirkin's 20/30 Fat & Fiber

Grains And Cereals Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 cup bouillon

8 dried mushrooms -- stems removed,

broken into small pieces

4 cloves garlic -- minced

1/2 pound portobello mushrooms

cut into 1/2-inch pieces

1 teaspoon dried oregano

1 pound fresh asparagus

1 red bell pepper

cut into thin strips

1/2 cup sherry

1 tablespoon cornstarch dissolved in

2 tablespoons cold water

1 tablespoon red wine vinegar

2 cups cooked quinoa

 

Combine the dried mushrooms and bouillon in a large saucepan and soak for

10 minutes or until mushrooms are soft. Bring mushroom mixture to a boil,

add the garlic, portobello mushrooms and oregano and simmer 5 minutes.

 

Meanwhile, break the tough ends off the asparagus and cut the stalks

diagonally into 1-inch pieces. Add the asparagus pieces, bell pepper and

sherry to the pot. Bring to a boil, reduce heat and simmer 5 to 7 minutes

or until the asparagus is just crisp-tender. Stir in the cornstarch

mixture and vinegar and cook, stirring, until the liquid is

thickened. Serve the asparagus-mushroom mixture over the cooked quinoa and

season with black pepper to taste.

 

Yield: 4 to 6 servings, calories: 152, fat: 1g, fiber: 6g.

 

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