Steps to Prepare Super Quick Homemade Oatmeal with quinoa, asparagus and fresh mushroom

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, oatmeal with quinoa, asparagus and fresh mushroom. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Oatmeal with quinoa, asparagus and fresh mushroom is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Oatmeal with quinoa, asparagus and fresh mushroom is something that I’ve loved my whole life.

Steam or cook until quinoa and oat has soften. In a medium-large pot over medium heat, add your mushrooms, onion, rosemary and thyme with a splash of water. I am a big fan of quinoa. It's a gluten-free seed that has the versatility of a grain, but with more protein and it cooks very quickly…try it in this one-pot dish and I think you'll become a fan, too.. you can try it topped with some organic tomato sauce and fresh parmesan cheese (it .

To get started with this recipe, we have to prepare a few components. You can have oatmeal with quinoa, asparagus and fresh mushroom using 5 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Oatmeal with quinoa, asparagus and fresh mushroom:

1. Take 2 soup spoon of oatmeal
2. Prepare 1 soup spoon of quinoa
3. Prepare 1 asparagus (mince)
4. Make ready Fresh mushroom (mince)
5. Get 250 ml mushroom water (water from rehydrating dried mushroom) or use any soup base or water

Prepare mushrooms by heating olive oil and garlic over medium heat. Instructions Heat the butter or olive oil in a medium frying pan over medium heat. Stir in the ham and quinoa, then add the cheese. To assemble, pour the quinoa into a small serving platter or medium serving bowl.

Steps to make Oatmeal with quinoa, asparagus and fresh mushroom:

2. Mince the asparagus and fresh mushroom
3. Put all ingredients into the steamer pot/pot and put 250ml of mushroom water.
4. Steam or cook until quinoa and oat has soften. I use electric double-boiler and set for steam for one hour.

Stir in the ham and quinoa, then add the cheese. To assemble, pour the quinoa into a small serving platter or medium serving bowl. Top with the roasted mushrooms and their extra juices, then sprinkle pepitas and the remaining parsley on top. Finally, finish the dish with a light drizzle of olive oil over the mushrooms. In a large skillet, heat drippings over medium-high heat.

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