Roasted Asparagus and Mushroom Quinoa Pilaf

A Delicious Spring Vegetable Quinoa Pilaf Recipe

When I first started making this recipe, I pretty much could have eaten the entire pot of it myself. That comes as no surprise since asparagus and mushrooms might be two of my favorite vegetables. However, my biggest shock came when my guys, who aren’t always the biggest fans or those veggies or quinoa happily dug into their servings. I always love when I have another naturally gluten free side that I can add to the rotation, especially when those gorgeous green stalks are in season! Here’s why you’ll love it too…

• Incredible flavors and textures. Roasting the vegetables adds a wonderful toasty caramelized flavor, and sauteeing the quinoa adds a nice nuttiness. Bright lemon zest pulls it all together by adding freshness, with a bit of crunch from toasted almonds.
• Wonderfully versatile. Serve it on its own as a vegetarian dish, spoon it over a salad, or sprinkle it with feta cheese. Mix in shrimp or chicken to turn it into a meal or have it with grilled steak or pork as a side. You can even add it to your Easter menu to go with your holiday Pineapple Glazed Ham.
• Meets all your needs. This dish is naturally gluten free and dairy free. While I usually use chicken broth, replacing that with vegetable broth gives you a vegan option. And if you have a nut allergy, just skip the almonds or swap with something like pine nuts if you still want that crunch.

Recipe Ingredients

Here’s a quick rundown of what you’ll need to make this dish. You can find the full amounts and step-by-step instructions in the recipe card further down.

• Asparagus: Snap off the woody ends and cut into 1-1½ inch pieces
• Mushrooms: You can use basic white mushrooms, but the baby bella mushrooms add a bit more depth of flavor. Wipe off the dirt with a dry towel. If they are large, cut them in quarters, and smaller ones can be halved.
• Olive oil
• Salt and pepper
• Shallot: This provides a milder flavor than an onion, but you can use about two Tablespoons of minced red onion if that’s what you have
• Uncooked quinoa: Rinse and drain it before cooking.
• White wine: You can use an inexpensive wine, but preferably one you would drink versus the bottles of cooking wine from the grocery store. If you do not cook with alcohol, just use a little extra chicken or vegetable broth.
• Low-sodium vegetable or chicken stock: From a box is fine, though you can use homemade.
• Lemon: You’ll just need the zest. Feel free to give a squeeze of the juice over your serving of quinoa pilaf before you dig in.
• Sliced almonds: Toast them over low heat in a skillet. Be careful they don’t burn. Omit or substitue with toasted pine nuts for a nut allergy.

Proper Storage

• Fridge – Transfer any leftover quinoa pilaf to an airtight container or wrap them tightly with plastic wrap. Refrigerate for up to 3 to 4 days.
• Freezer – You can also place the container i the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Eat cold – This dish can be enjoyed like a quinoa salad by eating it cold or at room teperature.
• Reheat – Return to a saucepan on the stove, add a splach of broth or water and place over medium heat until heated through. Or microwave until steaming.

Make it a Meal

I find this quinoa pilaf to be quite filling on its own so it’s great to enjoy as a meatless meal, perhaps with a sprinkle of feta or goat cheese. Though you can toss in some grilled shrimp (like from this Grilled Shrimp Salad) or slice up Lemon Herb Grilled Chicken to add some more protein. But here are a few more serving suggestions:

• Have it with beef. On cooler days, it’s a wonderful side for some braised Flank Steak Pinwheels, but on wartmer days, fire up the grill for Balsamic Marinated Flank Steak.
• Enjoy with a Sunday roast chicken. It’s perfect to serve with with Lemon Herb Slow Cooker Roast Chicken or Rosemary Balsamic Roast Chicken.
• Add it to your Easter menu. The spring flavors complement your Air Fryer Ham or a lovely Gluten Free Salmon Wellington.
• Serve it as a savory brunch dish. It’ll add a touch of elegance to a springtime brunch menu of Eggs Benedict or Spinach Frittata!