Mushroom and Asparagus Stir-Fry & Quinoa Salad Combo

Instructions

1. Wash mushrooms and asparagus. Pat mushrooms dry with a paper towel to reduce water release during stir-frying. Slice asparagus on a diagonal into thin strips.
2. Boil 2 cups of water, add a few drops of oil and salt. Add chopped asparagus and blanch for 2 minutes. Strain and set aside.
3. In a wok, heat 1 tbsp olive oil. Add chopped garlic and (optional) green chili. Add mushrooms and stir-fry on medium to high heat until they release water and begin to soften. Add blanched asparagus, salt, Italian seasoning, and chili flakes. Mix and cook briefly. Serve hot as a standalone stir-fry.
4. Cook ¼ cup quinoa and let it cool. Add a drizzle of olive oil and a pinch of chili flakes. To a mixing bowl, add cooked quinoa, stir-fried mushrooms & asparagus, chopped red bell pepper, and halved cherry tomatoes. Toss gently and serve.