1 pkg (200 g) Casbah® Quinoa
1 tbsp (15 mL) Spectrum® Canola Oil
4 oz (125 g) shiitake mushrooms, stems removed, caps sliced
1 clove garlic, finely chopped
1-1/2 cups (375 mL) Imagine® Organic Vegetable Broth
1 package Europe’s Best® Asparagus, thawed
1 package (170 g) Yves Veggie Cuisine® Teriyaki Chicken, Chicken or Beef Veggie Tenders, cut into small strips
1 tsp (5 mL) finely shredded lemon rind
NOTE: Quinoa has a natural protective coating called saponin that must be rinsed off before cooking as it can give a bitter taste. As it cooks, the quinoa germ separates from the kernel creating tiny white rings. This is a sign that it is fully cooked.
Variation: When ready to serve, stir in 1/4 cup (50 mL) toasted walnut pieces or toasted almonds.