Roasted Asparagus and Mushroom Quinoa Pilaf
Quinoa pilaf with roasted asparagus and mushrooms is a healthy, satisfying side dish, or meatless main meal. You can make this easy recipe in less than thirty minutes! It’s one of my favorite gluten free asparagus recipes!
Whether you are celebrating the flavors and ingredients of the season or planning menus for springtime holidays and events, #SundaySupper has over 5o Recipes Welcoming Spring. I think you will love this Roasted Asparagus and Mushroom Quinoa Pilaf.
You guys, I have a serious problem. Like, no joke, there must be something wrong with me and my body chemistry or something. I need your help!!!
You see, I made this absolutely fabulous quinoa pilaf recipe on a Sunday. It has one lousy shallot in it. Not a giant onion. Not five cloves of garlic. One. Little. Shallot. On Tuesday, after I had taken, what, at least two or three showers and washed my hands approximately 632,520,472,603,831 times (I have the dry skin to prove it), my hands still smelled like shallot!
I’ve tried the whole rubbing your hands on the stainless steel faucet thing. Obviously there had been repeated soap usage. Other times I’ve resorted to lemon juice, but given the current condition of my hands, I deemed that entirely too painful to attempt. HELP! Seriously. What are your tips? I think I’m just going to start doing all of my chopping of fragrant ingredients with rubber gloves on.
So you’ll notice that most of my recipes aren’t too onion or garlic-heavy. Why? Well not only do my hands seem to absorb those smells, but I also tend to taste those flavors for, like, a week. But sometimes I need just a bit, because it tastes so good. Like in this quinoa pilaf!
Spring into Delicious Quinoa Pilaf
This Roasted Asparagus and Mushroom Quinoa Pilaf is absolutely the dish you want to make this spring.
Roasting the asparagus and mushrooms together intensifies their flavor. And while they are working magic in the oven, all you have to do is simple saute some shallots, add a little white wine, then toss in the quinoa and stock (I used chicken stock, but a vegetable broth or stock would make this totally vegan) and let it cook.
Everything should be ready right around the same time, so just toss it all together with a little lemon zest to freshen it up and some sliced almonds for crunch. When I was enjoying the leftovers, I also sprinkled on a little feta cheese and it was dreamy. I swear I could have eaten the entire bowl, but my three guys who aren’t the biggest fans of asparagus or mushrooms or quinoa actually enjoyed their servings as well. I was pleasantly surprised!
Whether you are roasting a chicken, tossing some pork chops on the grill, or making some shrimp or scallops, quinoa pilaf is a perfect side dish. We actually enjoyed it with some roasted salmon.
But quinoa pilaf also makes a satisfying meatless main dish, and I enjoyed it as a light lunch over a salad with a little olive oil and lemon juice, plus that feta I mentioned.
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Then check out all of the springtime #SundaySupper recipes at the bottom of this post!
What are your tips for getting onion or garlic smells off of your hands?
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Don’t let smelly hands stop you from making this quinoa pilaf!
Roasted Asparagus Mushroom Quinoa Pilaf
- 1 pound asparagus spears woody stems removed, cut into 1-1½ inch pieces
- 10 oz. white or baby bella mushrooms quartered
- 3 Tablespoons olive oil divided
- kosher salt
- freshly ground pepper
- 1 cup quinoa rinsed and drained
- 1 shallot minced
- ½ cup white wine
- 2 cups low-sodium vegetable or chicken stock
- 1 lemon zested
- 1/4 cup sliced almonds
- Preheat the oven to 400°F.
- Toss the asparagus snd mushrooms with 2 Tablespoons olive oil, 1 teaspoon salt, and freshly ground black pepper. Lay in a single layer on a baking sheet, and roast until tender, about 20-25 minutes.
- While the vegetables are roasting, heat 1 Tablespoon olive oil in a skillet over medium heat.
- Add shallot and a pinch of salt, and cook until soft, about 3-4 minutes.
- Add the quinoa and toast for 3-4 minutes.
- Add the wine, and cook for a couple of minutes to reduce the liquid a bit.
- Add the stock and bring to a boil. Cover, reduce heat and cook 15 minutes, until the quinoa cooked
- Remove from heat and leave covered for 5 minutes.
- Fluff the quinoa with a fork and stir in asparagus, mushrooms, lemon zest, and almonds. Season with salt and pepper.
Enjoy this Roasted Asparagus and Mushroom Quinoa Pilaf Recipe!
Here’s some more springtime sides…
Plus all of the #SundaySupper Recipes Welcoming Spring…
- Chicken Sausage, Apple and Cheddar Breakfast Bake by Renee’s Kitchen Adventures
- Chive and Cheese Quiche by An Appealing Plan
- Lavender Scones by Feeding Big and More
- Raspberry Lemon Baked Donuts by Grumpy’s Honeybunch
- Matcha Donuts by The Ninja Baker
- Whole Wheat Lemon Berry Coffee Cake with Lemon Glaze by A Mindful Mom
- Artichoke Lemon Hummus by Food Done Light
- Asparagus and Goat Cheese Tart by Baking Sense
- Butter Lettuce and Spring Radish Salad by Hardly A Goddess
- Ceviche with Potato and Pea Shoot Salad by Caroline’s Cooking
- Roasted Strawberry Popsicles by Brunch-n-Bites
- Rustic Wrapped Tart with Ramps by Delaware Girl Eats
- An Unconventional Mojito by Monica’s Table
- Caribbean Cream Cocktail by Cosmopolitan Cornbread
- Cucumber Grapefruit Basil Mojito by The Crumby Cupcake
- Limoncello Raspberry Sangria by Eat, Drink and Be Tracy
- Spiced Rhubarb Champagne Cocktail by Hezzi-D Books and Cooks
- Vanilla Lavender Limeade by The Tip Toe Fairy
- Very Berry Springtime Spritzer by Cindy’s Recipes and Writings
- Violet Hour by Wholistic Woman
- Cheese Tortellini with Herbed Ricotta and Fava Beans by The Wimpy Vegetarian
- Gnocchi Primavera with Spring Asparagus and Peas by La Bella Vita Cucina
- Levantine Fattoush Salad by Curious Cuisiniere
- One Pan Spicy Lemon Chicken with Tomatoes by Fantastical Sharing of Recipes
- Orecchiette with Peas, Pecorino and Onions by Cooking Chat
- Pasta with Peas by Manu’s Menu
- Pesto Shrimp and Zoodles Oh My! by My Imperfect Kitchen
- Ramp and Mushroom Frittata by Pies and Plots
- Spring Lamb Skewers with Roasted Baby Carrots by Food Lust People Love
- Spring Salad with Scallops and Strawberry Vinaigrette by My World Simplified
- Veggie Pasta Primavera by Momma’s Meals
- Asparagus, Goat Cheese, and Rhubarb Salad by The Texan New Yorker
- Green Peas with Onion and Bacon by Magnolia Days
- Minty Pea Farro Spring Salad by She Loves Biscotti
- Roasted Asparagus and Mushroom Quinoa Pilaf by Cupcakes and Kale Chips
- Amazing Coconut Cake by A Baking Legacy
- Berry and Honey Whipped Ricotta by Family Foodie
- Caramelized Black Figs and Walnuts with Mascarpone by Un Assaggio of Food, Wine & Marriage
- Carrot Oatmeal Raisin Cookies by What Smells So Good?
- Chocolate Covered Strawberry Cookies by A Kitchen Hoor’s Adventures
- Colorado Crème by Cooking on the Ranch
- Honey Blossoms by Get the Good Stuff!
- Hot Milk Sponge Cake by Hey What’s for Dinner Mom?
- Lemon Scented Choux with Rhubarb Ginger Pastry Cream by The Finer Cookie
- Meyer Lemon Bars by The Chef Next Door
- No-Bake Berry Greek Yogurt Pie by An Italian in my Kitchen
- Rhubarb Meringue Pie by Jane’s Adventures in Dinner
- Spring Cookie Bouquet by The Freshman Cook
- Strawberry Cheesecake Puffs by Moore or Less Cooking
- Strawberry Cupcakes with Vanilla Buttercream by Tramplingrose
- Strawberry Moscato Sorbet by Seduction in the Kitchen
- The Black Beast by That Skinny Chick Can Bake
Plus Spring Vegetable Minestrone and more Spring Recipes from Sunday Supper Movement