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Roasted Asparagus and Mushrooms Quinoa Pilaf is a healthy, satisfying side dish, or meatless main meal. You can make this easy recipe in less than thirty minutes! It celebrates the flavors and ingredients of the season, making it the perfect addition to a springtime holiday menu. One of my favorite gluten free asparagus recipes (that also happens to be vegan)!
Roasted Asparagus and Mushroom Quinoa Pilaf Recipe
This delicious quinoa recipe is a simple springtime side dish or meatless main. Filled with roasted vegetables, crunchy almonds, and fresh lemon flavor, everyone will love this versatile recipe. Serve it on its own, over a salad, or sprinkled with feta cheese. Mix in shrimp or chicken or have it with grilled steak or pork. Or even add it to your Easter menu to go with your holiday ham.
I swear I could have eaten the entire bowl, but the biggest surprise was my three guys. They aren’t the biggest fans of asparagus or mushrooms or quinoa actually, but enjoyed their servings as well. I was pleasantly surprised!
Why this Recipe Works
- Roasting the asparagus and mushrooms together intensifies their flavor. Toss them in some olive oil with salt and pepper and pop them in the oven on a sheet pan.
- You can make it quickly when you work smart. While the veggies are working magic in the oven, all you have to do is simply saute some shallots and add a little white wine.
- Toasting the quinoa in a skillet gives a little extra nuttiness to the dish.
- Cooking the quinoa in chicken or vegetable broth or stock infuses even more flavor than just cooking it in water. And the veggie broth option means you can make this ad a vegetarian or vegan dish.
- Pull the asparagus and mushrooms out of the oven and toss with the quinoa.
- A little lemon zest freshens the flavor and some sliced almonds add crunch.
- 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. If they are large, cut them in quarters, and smaller ones can be halved.
- Olive oil
- Salt and pepper
- Uncooked quinoa: Rince and drain it before cooking.
- 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
- 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.
- Sliced almonds: Toast them over low heat in a skillet if you have a couple of extra minutes. Be careful they don’t burn.
How to make Quinoa Pilaf with Roasted Asparagus and Mushrooms
Here is a brief overview of how simple it is to make. Get all the details and amounts in the recipe card below.
- Roast the vegetables: Preheat the oven to 400°F. Toss the asparagus snd mushrooms with olive oil, salt, and pepper, and roast until tender.
- Make the quinoa pilaf: Saute shallot and a pinch of salt in olive oil. Add the quinoa and toast, then add the wine and reduce. Then pour in the broth, bring to a boil, and simmer until cooked through. Remove from heat and leave covered for 5 minutes, then fluff with a fork.
- Mix it all together: Stir in asparagus, mushrooms, lemon zest, and almonds. Season with salt and pepper.
What to serve with Roasted Asparagus and Mushroom Quinoa Pilaf?
- Add it to your eater menu with Pineapple Glazed Ham.
- For a Sunday dinner, enjoy this dish with Lemon Herb Slow Cooker Roast Chicken or Rosemary Balsamic Roast Chicken.
- When grilling season arrives, asparagus mushroom quinoa is delicious with grilled pork chops or marinated flank steak.
- For a seafood option, stir in shrimp or scallops when you add the veggies.
- Serve it alongside Smoked Salmon Tart for brunch.
- The spring flavors also make this a lovely side dish for your Easter ham.
- Quinoa pilaf also makes a satisfying meatless main dish on its own. You can also enjoy it as a light lunch over a salad with a little olive oil and lemon juice, plus a sprinkle of feta cheese.
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, lightly toasted in a skillet
- 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.
More spring vegetable side dish recipes
- Broccoli Cheddar Baked Potatoes
- Browned Butter Peas and Carrots
- Lemon White Wine Green Beans and Mushrooms
- Whipped Cauliflower with Goat Cheese and Thyme
- Green Peas with Onion and Bacon by Magnolia Days
- Levantine Fattoush Salad by Curious Cuisiniere