This post is sponsored by ALDI, but all opinions are my own. Thank you for supporting me and From My Bowl!
I’m back with another one-pot recipe! I know I just posted by One Pot Mexican Inspired Quinoa, but recently I’ve been so strapped for time that I’ve really been loving these faster, 30 minute meals. Especially when they taste just as amazing as meals that take twice as long to prepare.
To me, this One-Pot Quinoa really tastes like Spring — the portobello mushrooms pair well with the asparagus and the corn adds a touch of subtle, balanced sweetness. Plus, because quinoa and beans are complex carbs and take the body longer to digest, you won’t have to worry about reaching for more food an hour after you finish this 😉
I got all of the ingredients for this recipe at my local ALDI. Ever since I moved to Miami, I’ve been doing most of my weekly shopping there. I save so much money on my produce now! I’ve also noticed that ALDI is offering more and more organic options every day, which really makes me happy.
Anyways, enough with the chit-chat. Let’s get to cooking:
One-Pot Asparagus and Mushroom QuinoaPrint This
- 1 1/3 cups SimplyNature Organic Quinoa
- 8 oz Baby Bella Mushrooms
- 1 cup Fresh Sweet Corn kernels
- 1/2 lb Asparagus
- 1/2 a Red Onion
- 1 can of Cannellini Beans, rinsed and drained
- 1/2 tsp Thyme, dried
- 1 tsp Rosemary, dried
- 1 cup Vegetable Stock (*optional, can replace with more Water)
- 1 2/3 cup Water
- Salt and Black Pepper, to taste
- Wash your veggies, thinly slice your mushrooms, remove the corn kernels from the cob, dice the onion, and chop the asparagus into bite-sized pieces
- In a medium-large pot over medium heat, add your mushrooms, onion, rosemary and thyme with a splash of water. Cook over medium-low heat until the onions are translucent, about 5 minutes
- Add in the corn kernels and asparagus and cook for another 1-2 minutes, adding more water to the pan if necessary to prevent sticking
- Pour in the dried quinoa, vegetable broth, and water, then increase the heat to high.
- Once the mixture comes to a boil, cover, reduce heat to a simmer, and cook for 15 minutes
- In the meantime, rinse and drain your can of cannelini beans. Once 15 minutes have passed, turn the heat off, remove the lid from the pot, and stir in the beans. Re-cover and let sit for 5 minutes.
- Fluff the quinoa with a fork, serve, and enjoy!