- 2 Cups quinoa, cooked according to package instructions
- 4 asparagus stalks, cut to 1/4 inch pieces
- 1 Tablespoon canola oil
- 1 Cup carrots
- 1 red onion, chopped
- 1 1/2 Cup chopped mushrooms
- 1 green onion, chopped
- 1 Tablespoon oyster sauce
- Salt and pepper to taste
In a large saute pan on medium high heat, place in oil and carrots. Cook for three minutes until carrots are soft. Add red onions. Cook for about 1 minute. Add mushrooms. Cook for about 3 minutes.
Add asparagus. Cook for about 2 minutes. Add oyster sauce and mix well. Salt and pepper to taste. Add quinoa. Mix well. Taste. Add more seasoning if needed.
Sprinkle green onions. Serve. Enjoy!