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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!

Asparagus and Mushroom Quinoa Bowls

Print Recipe
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!
Course Main Course, Salad, Side Dish
Cuisine American
Keyword quinoa recipe, quinoa salad
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 363
Author Gayle

Ingredients

Roasted Asparagus

  • 1 bunch asparagus ends trimmed
  • 3 tablespoons olive oil
  • Salt and pepper to taste

Quinoa

  • 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

Instructions

  • 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.

Notes

Quinoa dish can either be served cold or warm.

Nutrition

Serving: 1g | Calories: 363kcal | Carbohydrates: 31g | Protein: 7g | Fat: 24g | Saturated Fat: 3g | Sodium: 436mg | Potassium: 351mg | Fiber: 3g | Sugar: 2g | Vitamin A: 30IU | Vitamin C: 8mg | Calcium: 31mg | Iron: 2mg