If you’re looking for a new favorite recipe, this Asparagus and Mushroom Quinoa Bowl will become a regular in your meal rotation. Hearty quinoa is tossed in a white balsamic dressing and then topped with roasted asparagus and fresh mushrooms. Fast, fresh and flavorful, this easy meal makes a delicious lunch or dinner!
*may 2018 update! this recipe was originally posted in july 2014. i decided that the photos desperately needed updating, so i reshot the recipe (but still kept the ingredient list and directions the same). i also kept the original post/story below that i wrote four years ago!**
And while those foods don’t necessarily remind me of summer, they are still delicious all the same. So when I had a craving for comfort food this weekend, I did a little creative improvising.
Seeing that we’re smack-dab in the middle of summer (can you believe the 4th of July is already over?!), whipping up a pot roast just doesn’t sound appealing to me. That’s more of a fall or winter type food, right?
So I decided to combine a few of my favorite ingredients for a lighter, healthier, and summery type of comfort food. Sure, this dish requires the use of a stove, but it’s not as labor intensive as a pot roast, and is ready in less time.
Let’s start with the first ingredient: quinoa. I love the hearty grain and texture of this seed. It’s so versatile, healthy, and delicious! I almost always keep a box of it in my kitchen so that I can add it to salads or other dishes.
Next comes mushrooms. I absolutely adore this vegetable! Whether I add them to pizza, pastas, or whip of my favorite side dish, mushrooms will always hold a special place in my heart. And finally, asparagus. Like mushrooms, I love adding asparagus to just about anything. Combine that all together with a white balsamic dressing, and this Asparagus and Mushroom Quinoa Bowl was born.
This Asparagus and Mushroom Quinoa Bowl is a cinch to throw together! Each part is prepared on its own, and then tossed together at the end.
You already know the main ingredients, so let’s talk specifics. I used regular quinoa for these bowls and prepared it as normal, except that I substituted chicken broth for water. While I usually cook quinoa in just water, I found that the chicken broth gave it a subtle flavor. But feel free to use a flavored quinoa or to prepare it using water or vegetable broth instead. Once the quinoa is cooked, pour it into a large bowl and set aside.
To prepare the mushrooms, I used my Baked Parmesan Garlic Mushrooms recipe and baked them, instead of sautéing. This recipe uses seasonings that help give this dish a tasty appeal, full of flavor! While the mushrooms are baking, steam the asparagus and season with salt and pepper. Once the vegetable are cooked, mix in with the cooled quinoa.
The white balsamic dressing is (almost) my favorite part of this Asparagus and Mushroom Quinoa Bowl. It’s lighter and a bit sweeter than regular balsamic dressing. If you haven’t tried white balsamic vinegar before, I highly recommend you start using it! It will definitely put a new twist on your recipes.
To make this simple dressing, I combined olive oil, white balsamic vinegar, and seasonings in a small bowl. Once whisked together, I poured into the quinoa mixture and tossed. And that’s it!
One bite and I knew I had found my new summer comfort food favorite! The quinoa pairs so well with the mushrooms and asparagus. And the dressing! Talk about love at first bite! It gave the Asparagus and Mushroom Quinoa Bowl a sweet coating, perfect for this time of year! This dish is light and refreshing. I chose to eat it as a main dish, but feel free to add in chicken or beef to bulk it up.
And the best part of this dish (besides being easy to make) is how versatile it is. If you don’t like asparagus, swap for broccoli. Had enough of quinoa? Switch it out for pasta. Want more veggies? Add in some corn or tomatoes. Easy peasy!
So If you’re looking for a new favorite recipe, check out this Asparagus and Mushroom Quinoa Bowl! Full of protein, fiber, and vegetables, this dish will keep you full and satisfied, without weighing you down.
Looking for more quinoa recipes? I’ve got you covered!
- Roasted Cauliflower, Mushroom and Chickpea Quinoa Bowl
- Raspberry Jam Quinoa Parfait
- Quinoa and Chickpea Pesto Salad
Asparagus and Mushroom Quinoa Bowls
- 1 bunch asparagus ends trimmed
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 cup dry quinoa
- 2 cups chicken broth vegetable broth or water may be used instead
- 3 tablespoons olive oil
- ¼ cup white balsamic vinegar
- Salt and pepper to taste
- Baked Parmesan Garlic Mushrooms alternatively, you can saute 8 ounces white or baby bella mushrooms in 2 tablespoons unsalted butter
- Mozzarella pearls for topping if desired
- Preheat oven to 425F. Line a large baking pan with parchment paper or lightly coat with non-stick cooking spray.
- Arrange asparagus in an even layer on baking pan. Drizzle with olive oil and season with salt and pepper. Toss to coat the asparagus.
- Bake for 8-10 minutes, or until asparagus is crisp on the outside and tender on the inside. Remove from oven and set aside.
- While asparagus is roasting, cook quinoa according to packaged directions, using chicken broth for liquid.
- While quinoa is cooking, prepare Baked Parmesan Garlic Mushrooms according to directions. Alternatively, you can saute 8 ounces mushrooms in a large skillet with 2 tablespoons unsalted butter. Season with salt and pepper, to taste.
- Once quinoa is cooked, add olive oil, white balsamic vinegar, salt and pepper to pot. Toss to coat. Adjust dressing, if needed.
- Pour quinoa into a large bowl or four separate bowls. Add roasted asparagus, mushrooms, and top with mozzarella pearls, if desired.
- Serve immediately or refrigerate until ready to eat.