Quinoa with mushrooms, asparagus and feta

I don’t think a week goes by that I do not cook from the Williams Sonoma blog, Taste. So many of their recipes are appealing to me and delicious! I used cremini mushrooms and added about a half of a pound. I had leftover asparagus that was blanched from last night and used that instead of a whole pound of asparagus. I love the sweetness from the currants and the balsamic vinegar. This can be eaten hot, warm, room temperature or cold.

Quinoa with mushrooms, asparagus, feta

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 and 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

 

Preheat the oven to 325°F (165°C). Oil a 3-qt. (3-l.) baking dish.

 

In a saucepan, bring the quinoa and 2 cups (16 fl. oz./250 ml.) of the broth to a boil over medium-high heat. 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 to stay warm.

In a large frying pan, heat the 1/4 cup oil over medium-high heat. Add the garlic, mushrooms, and onion and season with salt and pepper. Saute until the vegetables soften and begin to brown, 4-6 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 feta. Remove from the heat and season with salt and pepper. Garnish with the remaining feta, drizzle with olive oil, and serve.

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