Place quinoa in strainer and rinse thoroughly, drain.
Place quinoa in fry pan and cook over med heat, stir often, until darker in color (8 minutes) Remove from pan and set aside.
Increase heat to med-high.
Melt butter and add onion and 2 Tab water.
Cook, stir often, until onion is soft.
(Add water 1 tbs at a time if seems dry) To pan add broth, milk, quinoa, (if using dried sage add here).
Bring to boil, stir often.
Reduce heat and simmer, uncovered, stir occasionally until quinoa is almost tender to bite (10 minutes) Meanwhile, snap off and discard tough ends of asparagus, then cut stalks diagonally into 1-inch pieces.
Add asparagus to quinoa mixture and cook, stir often, until asparagus is tender when pierced and almost all liquid is absorbed (5 minutes). Reduce heat and stir often until mixture thickens.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (911g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 112 (23%)|
|Amt Per Serving||% DV|
|Total Fat 12.4g||17 %|
|Saturated Fat 5.1g||25 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 24mg||7 %|
|Sodium 2997.2mg||103 %|
|Potassium 728.7mg||19 %|
|Total Carbohydrate 70.4g||21 %|
|Dietary Fiber 7.6g||31 %|
|Sugars, other 62.8g|
|Protein 22g||31 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 477
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