Roasted Asparagus and Mushroom Quinoa Pilaf

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Celebrate the best spring has to offer with this hearty and delicious Asparagus Mushroom Quinoa Pilaf. Perfect as a side dish or meatless main, fluffy quinoa is tossed with roasted asparagus and mushrooms for nutty caramelized flavor brightened up with a bit of lemon zest. Ready in about 30 minutes, you can enjoy it on busy weeknights or as an addition to a springtime holiday menu!

Asparagus Mushroom Quinoa Pilaf and a white bowl with a decorative edge.
  • Cuisine Inspiration: Middle Eastern
  • Primary Cooking Method: Stovetop
  • Dietary Info: Gluten-free option, Dairy-free
  • Skill Level: Easy

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.
A closeup of a bowl of fluffy quinoa with roasted asparagus and mushrooms mixed into it.

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.
Quinoa Pilaf with roasted asparagus and mushrroms plus sliced almonds in a white serving bowl.

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.
A bowl of Asparagus and Mushroom Quinoa Pilaf with a serving spoon alongside it on top of green, yellow, and white cloth napkins.

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:

Quinoa Pilaf with roasted asparagus and mushrroms plus sliced almonds in a white serving bowl.
5 from 1 vote

Roasted Asparagus Mushroom Quinoa Pilaf

Celebrate spring with this hearty Asparagus Mushroom Quinoa Pilaf. Full of roasted veggies, nutty flavor, and a hint of lemon, it's ready in 30 minutes—great as a side or meatless main!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 8 servings

Ingredients

  • 1 pound asparagus spears
  • 10 oz. white or baby bella mushrooms
  • 2 Tablespoons olive oil
  • kosher salt
  • black pepper
  • 1 Tablespoon olive oil
  • 1 shallot, minced
  • 1 cup uncooked quinoa, rinsed and drained
  • ½ cup white wine
  • 2 cups low-sodium vegetable or chicken stock
  • 1 lemon
  • 1/4 cup sliced lightly toasted almonds

Instructions

  • Preheat the oven to 400°F. Wash and dry 1 pound asparagus spears, snap off the woody stems, and cut into 1-1½ inch pieces. Wipe dirt off of 10 oz. white or baby bella mushrooms, and cut them into quarters.
  • Toss the asparagus and mushrooms with 2 Tablespoons olive oil, 1 teaspoon kosher salt, and a pinch of black pepper. Lay in a single layer on a baking sheet, and roast at 400°F until tender, about 20-25 minutes.
  • While the vegetables are roasting, heat 1 Tablespoon olive oil in a skillet over medium heat. Add 1 shallot, minced, and a pinch of salt, and cook until soft, about 3-4 minutes.
  • Add 1 cup uncooked quinoa, and toast for 3-4 minutes.
  • Add ½ cup white wine and cook for a couple of minutes to reduce the liquid a bit.
  • Add 2 cups low-sodium vegetable or chicken stock, and bring to a boil. Cover, reduce heat, and cook 15 minutes, until the quinoa cooked and fluffy. Remove from heat and leave covered for 5 minutes.
  • Fluff the quinoa with a fork and stir in the asparagus, mushrooms, the zest from 1 lemon, and 1/4 cup sliced lightly toasted almonds. Season with salt and pepper, and serve with a squeeze of juice from the lemon, if desired.

Notes

This recipe serves 8 as a side dish or 4-6 as a main course. Nutrition calculated for a side dish.
Nutrition Facts
Roasted Asparagus Mushroom Quinoa Pilaf
Amount Per Serving (0.5 cup)
Calories 191 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g5%
Sodium 23mg1%
Potassium 461mg13%
Carbohydrates 20g7%
Fiber 3g12%
Sugar 2g2%
Protein 7g14%
Vitamin A 430IU9%
Vitamin C 11.3mg14%
Calcium 40mg4%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.

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17 Comments
  1. Katie

    Brianne,
    My go to tips is to use latex gloves when chopping especially fragrant ingredients! Ditch the thick rubber ones in favor of latex gloves and for more control and dexterity. We made recipe last night and enjoyed it with pan roasted chicken thighs – delish! Thanks for sharing.
    Best,
    Katie

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