2cupschopped asparagus1"-1 ½" pieces, woody bottom of the stems removed
1teaspoondried thyme
1teaspoondried sage
For the Finished Quinoa Pilaf
2tablespoonslemon 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!
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.