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–+ servings

Quinoa Vegetable Pilaf

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Course Dinner, Lunch
Cuisine Mexican, Quinoa, Vegetarian
Servings 2 people
Calories 1084 kcal

Ingredients
  

  • 1 tbsp coconut oil
  • ½ cup yellow onion diced
  • ½ cup asparagus cut in thin slices (about ¼ inch thick)
  • ½ cup white button mushrooms sliced thin
  • 1 cup quinoa uncooked
  • 2 cups vegetable broth
  • ½ onion coarsely chopped
  • salt and pepper to taste

Instructions
 

  • Heat oil in bottom of a sauce pan for a minute.
  • Add onion and cook 2 minutes until slightly translucent.
  • Add asparagus and mushrooms, cook 1 more minute.
  • Add vegetable broth and quinoa to the same pan (keeping vegetables still in it), and bring mixture to a boil.
  • Once boiling, lower heat to a simmer and cover, cooking about 10 minutes or until there is no more water.
  • Add salt and pepper to taste and serve hot or cold.

Notes

[nutrition-label]

Nutrition

Calories: 1084kcalCarbohydrates: 176gProtein: 36gFat: 29gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gSodium: 1336mgPotassium: 2264mgFiber: 17gSugar: 10gVitamin A: 800IUVitamin C: 9.9mgCalcium: 150mgIron: 23.9mg
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