Quinoa with Asparagus and Mushrooms

Mushrooms with Asparagus.jpg

For this recipe I wanted to make a complete dish that you could eat alone or pair with a lean protein such as sesame seared tuna or tofu.  The flavors work well together and the left overs save well for lunch the next day.


  • 1 shallot, peeled and finely minced
  • 1 tbsp brown rice vinegar
  • 1 tsp soy sauce
  • 1 tbsp water
  • 1.5 tbsp toasted sesame seed oil
  • 1 tbsp lime juice
  • 1 tsp maple syrup
  • 2 cups cooked White Quinoa
  • 3 tbsp grape seed oil
  • 3 cups sliced shitake or crimini mushrooms
  • 1 bunch of asparagus cut into 1 inch pieces
  • 3 - 4 cups of fresh arugula (use as much or as little as you want)
  • 2 tsp black sesame seeds


Make the dressing:  Whisk together the shallot, vinegar, maple syrup, soy sauce, water, sesame seed oil, lime juice and salt.  Taste and adjust the flavor as needed. 

Cook the Quinoa: Rinse 1.5 cups dry Quinoa and place in a pot set over high heat with 2.5 cups filtered water.  Add two bay leaves and a pinch of salt.  Bring the quinoa to a boil, lower the heat, cover the pot and cook until all of the liquid is absorbed.  Turn the heat off and place a dry paper towel between the pot and the lid and let the quinoa sit for 5 minutes before fluffing with a fork. 

Sauté the Mushrooms and Asparagus:  Heat the grapeseed oil in a large sauté pan over medium high heat. Add the mushrooms and cook for 3 minutes without stirring.  Flip the mushrooms over and cook for another 3 minutes.  Depending on the thickness of the mushrooms they may require a few more minutes. Add the Asparagus and sauté until tender but still al dente. 

To serve, combine the dressing, quinoa and mushrooms mixture in a bowl.  Add the arugula and then toss to combine.  Sprinkle with sesame seeds before serving.