Spring Quinoa with Asparagus Parmesan
Ingredients
- 2 cups Organic Vegetable Broth
- 3 Tablespoons Extra Virgin Olive Oil
- 1 Small Onion, Diced
- 1-½ cup Quinoa
- 1 cup Dry White Wine
- 8 ounces, weight Asparagus, Trimmed And Cut Into Quarter-inch Pieces
- 4 ounces, weight Crimini (baby Bella) Mushrooms, Stemmed And Sliced
- Salt And Freshly Ground Black Pepper
- 1-⅓ cup Parmesan, Freshly Grated
- 3 Tablespoons Extra Virgin Olive Oil
Organization Tags
Tags easily organize your Recipe Library
Comments