Quinoa With Asparagus, Shiitake, Mushrooms And Veggie Tenders - cooking recipe

Ingredients

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

Preparation

Rinse quinoa with water; drain. Set aside.
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.
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.)
Cut asparagus into 3 pieces each. Stir asparagus, veggie tenders and lemon rind into quinoa. Cook for about 3 minutes, until heated through.