One-Pot Asparagus and Mushroom Quinoa

GFGluten Free

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This One Pot Asparagus and Mushroom Quinoa is filling, hearty, and packed with plant protein! Easy to make and ready in 30 minutes.
This post is sponsored by ALDI.

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.

white bowl filled with asparagus mushroom quinoa and wooden spoon

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.

pot filled with corn, red onion and asparagus next to packageof quinoa and white bowl filled with cooked quinoa

Anyways, enough with the chit-chat. Let’s get to cooking:


One-Pot Asparagus and Mushroom Quinoa

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5 from 2 reviews

This One Pot Asparagus and Mushroom Quinoa is filling, hearty, and packed with plant protein! Easy to make and ready in 30 minutes. 

  • Author: Caitlin Shoemaker
  • Prep Time: 8 Minutes
  • Cook Time: 22 Minutes
  • Total Time: 30 minutes
  • Yield: 3-4 Servings 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: American


  • 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


  1. 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
  2. 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
  3. Pour in the dried quinoa, drained beans, vegetable broth, and water. Mix well, then increase the heat to high. Once the mixture comes to a boil, cover, reduce heat to a simmer. Cook for 15 minutes, then turn off the heat and let sit for 5 minutes before fluffing with a fork.
  4. Serve as desired. Leftovers will last in the fridge for up to one week.


  • Cannellini Beans may be substituted with another Bean of choice

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. Hi! I LOVE your recipes and can’t wait to try this one out! Can you substitute other vegetables? I don’t have any corn on hand.

    1. Thank you, Anna! You can substitute riced broccoli, cauliflower rice or you can do without corn!

    1. Hey! Out of personal philosophy we don’t track calories and nutritional info. BUT you can use Cronometer to help get information on any recipe!

  2. I LOVE THIS RECIPE!!! I am a busy college student and it is so easy to make! It is my favorite go to meal prep. I have used numerous of Caitlin’s recipes and this is one of my favorites!

  3. I made this tonight for dinner. It was absolutely delicious. The sweet corn definitely made the dish. Thanks for the recipe! 🙂