A fresh and spring-inspired dish: quinoa with green asparagus, mushrooms, and MANI capers. Quinoa is healthy, nutrient-rich, and considered a superfood. Combined with asparagus and mushrooms fried in MANI olive oil, this dish gets a special touch from the capers. Enjoy cooking!
| Preparation Time | Approx. 30 minutes |
| Difficulty Level | Easy |
Ingredients (for 2 servings):
- 1 cup quinoa
- 1 tbsp vegetable broth powder
- 1 bunch green asparagus
- 200 g mushrooms
- 2 tbsp MANI capers
- Juice and zest of 1 organic lemon
- MANI 100% Extra Virgin Olive Oil
- Salt
Instructions:
- Rinse the quinoa thoroughly in a sieve with hot water, then cook in the vegetable broth over low heat for about 15 minutes.
- Cut the asparagus into small pieces. Heat MANI 100% Extra Virgin Olive Oil in a pan, add the asparagus, and sauté over medium heat for 3 minutes.
- Meanwhile, slice the mushrooms. Add them to the pan and increase the heat. Fry everything until the mushrooms are slightly browned, then reduce the temperature.
- Add 100 ml water and 1 tsp salt. Once the water evaporates, add the lemon juice and mix in the MANI capers.
- Arrange the quinoa and asparagus mixture on a plate, and sprinkle with lemon zest.
MANI Tip:
Quinoa is gluten-free, making it a great option for those with gluten intolerance.
