Roasted Asparagus Mushroom Quinoa Pilaf

A simple recipe for a springtime side dish or meatless main that is ready in less than thirty minutes.
Course Meatless Main, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 191kcal
Author Brianne @ Cupcakes & Kale Chips


  • 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.


This recipe serves 8 as a side dish or 4-6 as a main course. Nutrition calculated for a side dish.


Serving: 0.5cup | Calories: 191kcal | Carbohydrates: 20g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 23mg | Potassium: 461mg | Fiber: 3g | Sugar: 2g | Vitamin A: 430IU | Vitamin C: 11.3mg | Calcium: 40mg | Iron: 2.8mg