Spicy Quinoa with Asparagus and Shiitake Mushrooms
Pairs Well With
1 cup quinoa, soaked for at least 15 minutes
1 tablespoon extra-virgin olive oil
1 tablespoon fresh ginger, finely diced
4 cloves garlic, minced
¼ teaspoon crushed red pepper flakes (or to taste)
1 cup sliced leeks or chopped onions
1½ cups diced red bell pepper
½ pound fresh shiitake mushrooms, stems removed, thinly sliced
1 pound asparagus, bottoms trimmed, diagonally sliced in ½-inch pieces
2 tablespoons gluten free soy sauce
2 tablespoons lemon juice
¼ cup vegetable broth
Drain and rinse quinoa in cold water for 3 to 4 minutes. Place in a 2-quart saucepan with water and bring to a boil. Reduce to simmer, cover and cook for 15 to 17 minutes or until water is fully absorbed. Remove from heat and set aside.
In a 5-quart Dutch oven, heat oil on medium-low heat and sauté ginger, garlic and red pepper flakes for 1 minute. Add leeks, peppers and mushrooms and cook for another 5 minutes, stirring frequently, until vegetables begin to soften. Add asparagus and cook another 3 minutes or until asparagus is fork tender.
Mix soy sauce, lemon juice and broth in a small cup. Stir into pan. Stir in quinoa and heat thoroughly. Serve immediately.