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    Home » Recipes » Vegan Sides

    Easy Quinoa Pilaf with Asparagus & Button Mushrooms

    Nov 12, 2022 by Becky Striepe
    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Print
    bowl of quinoa pilaf with mushrooms and asparagus
    bowl of quinoa pilaf with mushrooms and asparagus, text overlay
    image collage showing the cooked veggies in the pan, adding lemon juice to veggies and quinoa, mixing it up, and the finished dish in a serving bowl

    Quinoa pilaf with herbs, veggies and bright lemon is a simple, crowd-pleasing side dish. Make it in the Instant Pot or on the stovetop!

    bowl of quinoa pilaf with mushrooms and asparagus

    I love an easy quinoa dish! My kid isn't a fan of quinoa, so I tend to cook it up in easy lunches for myself during the week. That way, I get my quinoa fix without dealing with complaints at the dinner table

    This quinoa pilaf recipe is super simple to make. Just saute the veggies while the quinoa cooks, toss it all together, and eat! For lunches, I tend to eat this as an entree, but traditionally you'd serve this as a side with grilled or roasted protein. There are serving suggestions at below, if you need ideas for what to serve with this.

    Jump to:
    • Making the quinoa
    • Making the veggies
    • How to serve quinoa pilaf
    • Storage directions
    • Quinoa Pilaf Recipe
    • Frequently asked questions
    asparagus, mushrooms, and other ingredients in containers on a marble table

    Making the quinoa

    Before adding the liquid, some pilaf recipes have you toast the grains in oil. For the sake of simplicity, my pilaf recipe skips the toasting.

    If you'd like to toast your quinoa, though, it's easy! Just add a tablespoon of oil to the pan and cook the dry grains, stirring, until they smell nice and toasty. Then add the broth and cook as usual. You can even do this in the Instant Pot using the saute function.

    In this recipe, I'm using quinoa in place of the more common rice. I love how quinoa's nutty flavor pairs with the earthy mushrooms and tender asparagus!

    You can prepare your quinoa for this pilaf on the stovetop, in the Instant Pot, or in the rice cooker. The recipe card below includes stovetop and Instant Pot directions. Learn more about how to cook quinoa three different ways.

    Making the veggies

    While the quinoa cooks, prepare the vegetables, so you'll be ready to toss everything together when the cooking time is up.

    I like to save time by buying pre-sliced button mushrooms. They usually cost the same as unsliced and save you a few minutes of prep time. The prep time in the recipe card below assumes you bought pre-sliced mushrooms.

    The only real prep you need to do here is chop the onion, mince the garlic, and prepare the asparagus.

    Chopping onion and mincing garlic are pretty simple, so let's just talk about the asparagus. Asparagus stems tend to have a woody part near the bottom, which you need to remove before cooking.

    You can slice the woody portion away, but even more precise is to use your hands. The stem should snap off right where the woody part meets the tender part of the stem. You tend to lose less of the goods this way.

    After snapping off the ends, cut the remaining asparagus into 1 ½" pieces.

    Now, cook the vegetables! Saute the garlic, onion, and mushrooms for a few minutes. Add the asparagus and lots of dried herbs, and cook for a few minutes more. Then, transfer the cooked vegetables to your serving bowl.

    When the quinoa finishes cooking, toss it into the same bowl, add some lemon juice, mix well, and eat!

    image collage showing the cooked veggies in the pan, adding lemon juice to veggies and quinoa, mixing it up, and the finished dish in a serving bowl

    How to serve quinoa pilaf

    I've actually eaten this dish as an entree, but chances are you're looking to use this as a side dish. Here are some ideas for proteins you can serve with it:

    • lemon herb tofu - serve the quinoa pilaf on the side instead of dishing it over pasta
    • crispy baked tofu
    • warm Brussels sprout salad

    It's also nice cold the next day as a salad for lunch.

    However you serve it, I know it's going to be a hit!

    Storage directions

    Store leftovers in an airtight container in the fridge. It will keep for four to five days.

    You can also freeze your leftovers in a freezer-safe container for up to six months. Thaw overnight in the fridge, then warm in the microwave or with a splash of broth on the stovetop.

    bowl of quinoa pilaf with mushrooms and asparagus

    Quinoa Pilaf Recipe

    Quinoa pilaf with herbs, veggies and bright lemon is a simple, crowd-pleasing side dish. Make it in the Instant Pot or on the stovetop!
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    Course: Appetizer, Side Dish
    Cuisine: Vegan
    Keyword: quinoa pilaf
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 6
    Calories: 185kcal
    Author: Becky Striepe

    Ingredients

    For the Quinoa

    • 1 cup dry quinoa - rinsed
    • 1 ½-2 cups vegetable broth

    For the Vegetables

    • 2 tablespoons olive oil
    • 4 cloves garlic - minced
    • 1 cup chopped sweet onion
    • 8 ounces sliced button mushrooms
    • 2 cups chopped asparagus - 1"-1 ½" pieces, woody bottom of the stems removed
    • 1 teaspoon dried thyme
    • 1 teaspoon dried sage

    For the Finished Quinoa Pilaf

    • 2 tablespoons lemon juice

    Instructions

    • To cook in the Instant Pot: Combine the quinoa and 1 ½ cups of broth in your Instant Pot. Cook for 5 minutes on high pressure, then release the pressure naturally for 10 minutes before doing a quick release.
    • To cook on the stovetop: Combine the quinoa and 2 cups of broth in a saucepan. Bring to a boil, then reduce the heat to medium low and simmer, covered, for 15-20 minutes. Your quinoa is ready when all of the water is absorbed.
    • While the quinoa cooks, heat your oil on medium high in a medium skillet. Add the garlic, onion, and mushroom and cook, stirring, until the onions turn translucent and the mushrooms soften, 5-7 minutes. You can add 2 tablespoons of water to the pan, if things start to stick (see notes).
    • Add the asparagus, thyme, and sage, and cook until the asparagus turns bright green, 3-5 minutes (see note).
    • Toss the quinoa and veggies together in a large serving bowl with the lemon juice, and eat up!

    Equipment

    • Instant Pot optional

    Notes

    To easily remove the woody part of your asparagus stems, step away from the knife! Use your hands to snap them off - the stem will snap right where the tough part ends and the tender part begins.
    The mushrooms go into the pan a little bit earlier than you might expect. Starting them a bit sooner lets them go from soft to a little bit browned and crispy. It's such a nice texture paired with the fluffy quinoa!
    About the water in the saute pan - Whether or not you need to add the water is going to depend on your pan. With a nonstick pan, you probably won't need it. In my skillet, I did end up needing to add the water about halfway through the saute to prevent sticking.
    About cooking the asparagus - Asparagus can vary quite a bit in size, and the cooking time will vary accordingly. If you have skinny stalks, just 3 minutes of cooking will do it. For fatter stalks, you'll need to do the full 5 minutes, maybe even a minute or two more.
    Store leftovers in an airtight container in the fridge. It will keep for 4-5 days. You can also freeze your leftovers in a freezer-safe container for up to 6 months. Thaw overnight in the fridge, then warm in the microwave or with a splash of broth on the stovetop.

    Nutrition

    Nutrition Facts
    Quinoa Pilaf Recipe
    Amount per Serving
    Calories
    185
    % Daily Value*
    Fat
     
    7
    g
    11
    %
    Saturated Fat
     
    1
    g
    5
    %
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    4
    g
    Sodium
     
    6
    mg
    0
    %
    Potassium
     
    416
    mg
    12
    %
    Carbohydrates
     
    25
    g
    8
    %
    Fiber
     
    4
    g
    16
    %
    Sugar
     
    3
    g
    3
    %
    Protein
     
    7
    g
    14
    %
    Vitamin A
     
    350
    IU
    7
    %
    Vitamin C
     
    7
    mg
    8
    %
    Calcium
     
    35
    mg
    4
    %
    Iron
     
    3
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.
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    Frequently asked questions

    What is a pilaf?

    I'm sure you've heard of rice pilaf, but you can also make pilaf using other grains, like bulgur. This recipe uses quinoa, which is actually a seed but cooks up like a grain.

    Pilaf is a pretty broad term for flavorful rice or other grains cooked in broth with spices.

    Do you serve this hot or cold?

    You can do either! It's lovely warm as a side dish or as a cold, quinoa salad.

    Do you have to rinse quinoa?

    You don't have to have to, but you should. Sometimes, quinoa can be bitter, and rinsing helps prevent that.

    How do you make quinoa taste better?

    Rinsing before cooking definitely helps, as does toasting in a little bit of oil, if you have time. Cooking quinoa with broth and adding lots of flavorful herbs also makes it taste delicious!

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    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

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    About Me

    photo of Becky Striepe
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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