Quinoa With Asparagus, Shiitake, Mushrooms And Veggie Tenders

• 1 (200 g) package Casbah(R) Quinoa
• 1 tablespoon Spectrum(R) Canola Oil
• 4 ounces shiitake mushrooms, stems removed, caps sliced
• 1 clove garlic, finely chopped
• 1 1/2 cups Imagine Organic Vegetable Broth
• 1 package Europe's Best(R) Asparagus
• 1 (170 gram) package Yves Veggie Cuisine(R) Chick'n or Beef Veggie Tenders
• 1 teaspoon finely shredded lemon rind

1. Rinse quinoa with water; drain. Set aside.
2. In a large non-stick skillet or pot with a lid, heat oil over medium heat. Add mushrooms and garlic; cook, stirring, for 2 minutes.
3. Stir in quinoa and broth. Bring to a boil over high heat. Reduce heat, cover and simmer for 12 minutes. (Do not lift lid or stir while cooking.)
4. Cut asparagus into 3 pieces each. Stir asparagus, veggie tenders and lemon rind into quinoa. Cook for about 3 minutes, until heated through.

quinoa, spectrum, shiitake mushrooms, clove garlic, imagine, veggie cuisine, lemon rind

Taken from www.allrecipes.com/recipe/238714/quinoa-with-asparagus-shiitake-mushrooms-and-veggie-tenders/ (may not work)