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One Pot Asparagus & Quinoa

March 20, 2019

One Pot Asparagus & Quinoa


  • 1 1/3 cups Quinoa
  • 8 oz Mushrooms
  • 1 cup Sweet Corn kernels
  • 1/2 lb Asparagus
  • 1/2 a Red Onion
  • 1 can of Cannellini Beans, rinsed and drained
  • 1/2 tsp Thyme, dried
  • 1 tsp Rosemary, dried
  • 1 cup Vegetable Stock (*optional, can replace with more Water)
  • 1 2/3 cup Water
  • Salt and Black Pepper, to taste


  1. Wash your veggies, thinly slice your mushrooms, remove the corn kernels from the cob, dice the onion, and chop the asparagus into bite-sized pieces
  2. In a medium-large pot over medium heat, add your mushrooms, onion, rosemary and thyme with a splash of water. Cook over medium-low heat until the onions are translucent, about 5 minutes. Add in the corn kernels and asparagus and cook for another 1-2 minutes, adding more water to the pan if necessary to prevent sticking
  3. Pour in the dried quinoa, drained beans, vegetable broth, and water. Mix well, then increase the heat to high. Once the mixture comes to a boil, cover, reduce heat to a simmer. Cook for 15 minutes, then turn off the heat and let sit for 5 minutes before fluffing with a fork.
  4. Serve as desired. Leftovers will last in the fridge for up to one week.

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