Red Quinoa with Asparagus Portobellos Feta recipes
Ingredients
- 1/4 cup (2 fl. oz./60 ml.) olive oil, plus more for dish and for drizzling
- 1 cup (5 oz./155 g.) red quinoa
- 2 1/2 cups (20 fl. oz./625 ml.) chicken or vegetable broth
- 1/3 cup (1 1/2 oz./45 g.) dried currants
- 3 cloves garlic, minced
- 2 portobello mushrooms, sliced
- 1 small red onion, halved and sliced
- salt
- freshly ground pepper
- 1 Tbs. balsamic vinegar
- 1 lb. (500 g.) asparagus, trimmed and cut into pieces
- 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
Instructions
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