Red Quinoa with Asparagus, Portobellos and Feta
Protein-packed quinoa, tangy feta, hearty portobello mushrooms and earthy asparagus make this a delicious meatless dinner option. It also works well as a side dish with shredded rotisserie chicken or leftover roasted pork. The dish can also be served chilled as part of a spring lunch buffet. Accompany with warm garlic bread and a crisp Sauvignon Blanc.
- Olive oil as needed, plus 1/4 cup (2 fl. oz./60 ml)
- 1 cup (5 oz./155 g) red quinoa
- 2 1/2 cups (20 fl. oz./625 ml) vegetable or chicken broth
- 1/3 cup (1 1/2 oz./45 g) dried currants
- 3 garlic cloves, minced
- 2 portobello mushrooms, sliced
- 1 small red onion, halved and sliced
- Salt and freshly ground pepper, to taste
- 1 Tbs. balsamic vinegar
- 1 lb. (500 g) asparagus, ends trimmed
- 1/3 cup (1/2 oz./15 g) chopped fresh flat-leaf parsley
- Grated zest of 1 lemon
- 4 oz. (125 g) feta cheese, crumbled
In a saucepan over medium-high heat, combine the quinoa and 2 cups (16 fl. oz./500 ml) of the broth and bring to a boil. Add the currants, reduce the heat to a simmer, cover and cook until the liquid is absorbed, about 15 minutes. Remove from the heat but keep covered.
In a large fry pan over medium-high heat, warm the 1/4 cup olive oil. Add the garlic, mushrooms and onion, and season with salt and pepper. Cook, stirring frequently, until the vegetables soften and begin to brown, 4 to 6 minutes. Stir in the vinegar and cook until absorbed, about 2 minutes.
Add the asparagus and toss to coat with the oil. Add the remaining 1/2 cup (4 fl. oz./125 ml) broth and cook, stirring occasionally, until the asparagus is fork-tender, about 4 minutes.
Stir in the quinoa, parsley, lemon zest and half of the cheese. Remove from the heat and season with salt and pepper. Garnish with the remaining cheese, drizzle with olive oil and serve immediately. Serves 4.
Adapted from Williams-Sonoma One Pot of the Day, by Kate McMillan (Weldon Owen, 2012).