Quinoa, Asparagus, & Portobello Casserole

Experimenting with Quinoa has been creating a lot of HAPPINESS around here lately. It’s making me think a little outside the box, and outside our normal taste-buds.It’ SUPER-GOOD for you, but it’s kind of like rice in that it’s a nice filler, but not a great taste on it’s own. It’s more about what you can pair it up with, mix it into, or serve it alongside!A little experimenting led us to this ONE-DISH Quinoa, Asparagus & Portobello Casserole!
It’s just 6 ingredients, and one dish…That makes me really HAPPY as I am a little lazy in the kitchen & whatever makes it the simpler, the better 🙂
I wanted an extra punch of flavor with this dish, which is why I tried it with the cooking sherry and chicken broth, but it could just as easily be made a vegetarian dish by using vegetable stock, or by making it with just water.
1 cup uncooked Quinoa I use this brand
1/2 cup cooking sherry This is what we used
1 1/2 cup all-natural chicken broth Get it Here (use vegetable stock for a vegetarian dish)
8oz sliced portobello mushrooms
salt & pepper we use Pink Himalayan salt like this one
Parmesan cheese, grated or shreddedPreheat oven to 350 degrees. Place uncooked Quinoa in a 9X13 Baking Dish. Pour in cooking sherry & broth. Place asparagus and mushrooms on top, and season with salt & pepper. Bake, uncovered, for 25 minutes (stir if needed to incorporate liquids with quinoa), sprinkle with Parmesan and return to oven to bake for an additional 10 minutes.
ENJOY! ~ Kim DenneLike this post? It would fill me with HAPPINESS to have you share it 🙂

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