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 be also served chilled as part of a spring lunch buffet. Accompany with warm garlic bread and a crisp Sauvignon Blanc.
Red Quinoa with Asparagus, Portobellos & 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
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. Serves 4.
