Asparagus Mushroom Quinoa Bowls

This Asparagus and Mushroom Quinoa Bowl is as simple as it is satisfying. Tender quinoa is dressed in tangy white balsamic and piled high with roasted asparagus and savory mushrooms. On busy weeknights or lazy weekends, it brings fresh flavor to the table in under an hour for a nourishing meal that never feels fussy.

I discovered this combination when I needed something quick and nourishing after work and my husband quickly claimed the leftovers for his lunch the next day. The flavors hit all the right notes and I have made it on repeat ever since.

Ingredients

• Asparagus: fresh and in season gives the best sweet crunch Look for firm slender stalks with tight tips
• Olive oil: brings out the natural flavors and helps roast the asparagus plus adds richness to the quinoa
• Salt and pepper: essential to balancing flavors choose flaked sea salt and fresh ground pepper if you can
• Quinoa: a protein powerhouse Pick white quinoa for the fluffiest texture
• Chicken broth or vegetable broth: infuses the quinoa with savory depth Homemade or low sodium store bought are both great
• White balsamic vinegar: adds mellow tang and complexity Use the best quality you can find
• Baked Parmesan Garlic Mushrooms or sauteed mushrooms: bring earthy richness Baby bella or white mushrooms are both delicious
• Unsalted butter: if sauteing mushrooms gives extra flavor and silkiness
• Mozzarella pearls: creamy mild finish that pairs perfectly optional but highly recommended

Step-by-Step Instructions

Preheat and Prep:

Preheat your oven to 425 F Lay a sheet of parchment or a light coat of nonstick spray on your largest baking pan to prevent sticking and make cleanup easy

Roast the Asparagus:

Place the trimmed asparagus in a single layer on your prepared pan Drizzle generously with olive oil and season with salt and pepper Toss every stalk so each one is coated Roast for 8 to 10 minutes until the asparagus is bright green crisp on the edges and fork tender

Cook the Quinoa:

While the asparagus roasts rinse the quinoa under cold water to remove bitterness Add the quinoa to a saucepan with the chicken or vegetable broth Bring to a boil then cover and reduce heat Simmer until the grains are tender and the broth is absorbed about 15 minutes Fluff with a fork

Prepare the Mushrooms:

Either bake your Parmesan Garlic Mushrooms following your favorite method or saute about 8 ounces of mushrooms in a skillet with unsalted butter over medium heat Stir occasionally and cook until golden brown and tender Season with salt and pepper

Dress the Quinoa:

When the cooked quinoa is still warm add the olive oil and white balsamic vinegar right into the pot Sprinkle in some salt and pepper Stir thoroughly so every bite gets a little of that zippy dressing Taste and adjust if needed

Assemble the Bowls:

Spoon the dressed quinoa into four bowls Top each with a portion of roasted asparagus and a generous scoop of mushrooms Scatter mozzarella pearls on top if using Serve right away for a warm meal or chill for a refreshing salad style bowl

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I am a huge fan of white balsamic vinegar in this dish The subtle sweetness is something my family really enjoys and my daughter likes to drizzle a little extra on her serving It brings everything together and feels a bit gourmet even for a humble weeknight dinner

Storage Tips

Store leftovers in a sealed container in the refrigerator for up to three days The flavors meld overnight making it even more delicious as a packed lunch If you want to serve warm reheat gently in the microwave or on the stovetop with a splash of extra broth

Ingredient Substitutions

Try swapping out asparagus for broccolini or green beans when they are in season For the mushrooms you can use any fresh variety such as cremini or shiitake If you need to keep things vegan use vegetable broth and skip the mozzarella or use your favorite dairy free cheese

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Serving Suggestions

Serve this quinoa bowl as a complete meal or alongside grilled chicken or fish for added protein I sometimes like to add a handful of baby spinach or arugula for extra greens A few roasted cherry tomatoes or almond slivers add crunch and sweetness for special occasions

Cultural and Historical Context

Quinoa is an ancient grain from the Andes and has long been valued for its nutritional richness Asparagus and mushrooms are both spring stars in many cuisines and pairing them makes the most of the season I love how this recipe weaves together ingredients from different traditions into an everyday healthy bowl

Recipe FAQs

→ Can I use a different grain instead of quinoa?

Yes, you can substitute quinoa with brown rice, farro, or couscous for a different texture and flavor profile.

→ What’s the best way to prepare asparagus for this dish?

Trim the woody ends, toss with olive oil, salt, and pepper, then roast at 425°F until tender and slightly crisp.

→ Can this bowl be made ahead?

Absolutely! Prepare all components and assemble before serving. Bowls can be enjoyed chilled or rewarmed as desired.

→ How do I add extra flavor?

Enhance depth by adding fresh herbs like parsley or basil, or a sprinkle of parmesan before serving.

→ Is this suitable for vegetarians?

Yes, use vegetable broth instead of chicken and opt for mozzarella pearls or another vegetarian cheese, if desired.

→ Can I use a different dressing?

Absolutely! Try lemon vinaigrette or a simple olive oil and red wine vinegar for a new twist.