I made this... quite a while ago. Honestly, at this point, I don't even remember making it. But it's in my notes, so I must've done at some point. I've just been bad at keeping up with all the recipe write-ups this year. There's been a lot going on and the write-ups (along with a lot of other stuff) have been falling through the cracks. I'm doing my best to catch up now though. We'll see how far I get.

Quinoa with Asparagus, Portobellos, and Feta

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

• 1 c. quinoa
• 2 1/2 c. chicken or vegetable stock, divided
• 1/3 c. dried currants
• 2-4 Tbsp. olive oil
• 3-4 cloves garlic, minced
• 2 portobello mushrooms, sliced
• 1 red onion, halved and sliced
• salt and pepper, to taste
• 1 Tbsp. balsamic vinegar
• 450g asparagus, trimmed and cut into bite-sized pieces
• 1/3 c. chopped flat-leaf parsley
• grated zest of 1 lemon
• 125g feta, crumbled

Directions

1. Combine the quinoa with 2 c. of the stock and bring to a boil over medium-high heat.
2. Add the currants and reduce heat to medium-low.
3. Cover and simmer until liquid is absorbed (~15 minutes). Remove from heat and set aside. (Keep covered.)
4. Meanwhile, heat oil over medium-high heat.
5. Add garlic, mushrooms, and onion and season to taste with salt and pepper.
6. Sauté until they begin to brown (5-6 minutes).
7. Add the vinegar and cook until absorbed.
8. Add the asparagus and toss to coat.
9. Add the remaining 1/2 c. of stock and cook, stirring occasionally, until asparagus is fork tender (3-4 minutes).
10. Add the quinoa, parsley, lemon zest, and feta and serve.