Description
Forget the mushy asparagus you may have eaten in the past. This baked asparagus dish served in a portobello mushroom with arugula, quinoa and red onion will delight any diner.
Ingredients
Scale
Dressing:
- ½ red onion, sliced lengthwise
- 1 shallot, minced
- 1 teaspoon brown rice vinegar
- 1 teaspoon coconut aminos
- 1 tablespoon sesame oil
- 1 teaspoon lime juice
- salt and pepper to taste
Main dish:
- 1 tablespoon avocado oil
- 1 bunch asparagus
- salt and pepper to taste
- 4–6 portobello mushrooms, stems removed
- 2 cup arugula
- 1 cup quinoa, cooked (¼ cup uncooked)
Instructions
- Preheat the oven to 350 F.
- First cook the quinoa, in a small pot on the stovetop. Follow package instructions but usually this takes around 15 minutes once it boils.
- In a medium bowl, whisk all the dressing ingredients together and adjust if necessary.
- Place the asparagus on a baking sheet lined with parchment paper
- Add avocado oil, salt, pepper and onions, tossing until mixture is well combined.
- On a separate baking sheet lined with parchment paper, place the mushrooms face down.
- Add both baking sheets to the oven and bake for 10–15 minutes.
- Place mushrooms face up on plate and add arugula, quinoa, asparagus and onions.
- Drizzle with dressing and serve.
Notes
For some extra flavor, add some soft goat cheese to each serving. You can make this the main dish or also use as a side dish.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Main Dishes, Side Dishes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (263g)
- Calories: 168
- Sugar: 5.8g
- Sodium: 204mg
- Fat: 8.3g
- Saturated Fat: 1.1g
- Unsaturated Fat: 6.7g
- Trans Fat: 0g
- Carbohydrates: 19.7g
- Fiber: 4.8g
- Protein: 6.5g
- Cholesterol: 0mg