Total Time
Prep 15 mins
Cook 20 mins

A new twist on an old Betty Crocker recipe. A great low-fat side dish.

Ingredients Nutrition


  1. Melt butter in 12-inch skillet over medium heat. Cook onion and carrot in butter 1 to 2 minutes, stirring occasionally, until crisp-tender. Stir in quinoa. Cook and stir 1 minute.
  2. Pour 1 cup of hot broth over quinoa and add seasoning packet. Cook uncovered about 5 minutes, stirring occasionally, until liquid is absorbed. Stir in asparagus. Reduce heat to medium-low and cover. Cook 15 to 20 minutes longer, adding broth 1 cup at a time and stirring frequently, until liquid is absorbed; remove from heat. Stir in remaining ingredients.
  3. *For softer grains increase broth and cooking time.
Most Helpful

This is a nice way of using quinoa and asparagus. They pair nicely together and I really enjoyed the flavours of your recipe. I, too, didnt have the mix, so I used my black quinoa and added some sun-dried tomatoes and herbs. YUM!
THANK YOU SO MUCH for sharing this yummy recipe with us, Nicole!
Made and reviewed on Recommendation of Mikekey April 2011.

Lalaloula May 02, 2011

Very good! I couldn't find the mix, so used plain quinoa and some tomato paste and basil. Went very well with a pork roast. Made for Spring 2008 PAC.

Outta Here April 19, 2008

Finally got ahold of some quinoa. What a great recipe for a first experience. I didn't have the specialty box, just plain quinoa so I used 1T-2T of sundried tomato pesto. Loved the asparagus in this.

sugarpea May 22, 2006