Spring Veggie Quinoa

2  cups		uncooked quinoa
4  cups		vegetable broth
4  ounces		asparagus, cut into 1-inch pieces
2  tablespoons		unsalted butter, plus more for the baking dish
1/2  cup		small onion, chopped
6  ounces		button or cremini mushrooms, sliced
2		cloves garlic,s minced
1  teaspoon		kosher salt
1  teaspoon		red pepper flakes
1  cup		baby spinach leaves, chopped
1  pint		grape tomatoes, halved lengthwise
3  ounces		shredded Gouda
1  ounce		freshly grated Parmesan, divided

Tip: Click on the ingredient links to learn the nutritional information for all the Spring Veggie Quinoa ingredients. The serving size for any ingredient in Spring Veggie Quinoa may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat the oven to 400 F. Cook the quinoa according to the package directions, replacing the water with vegetable broth for cooking. Once cooked, set aside.

Add the asparagus to a small saucepan and cover with water. Bring to a boil and cook just until crisp-tender, 2-3 minutes. Drain well and set aside. Meanwhile, in a large skillet or saute pan, melt the butter over medium-high heat. Add the onion to the pan and cook for about 2 minutes. Mix in the mushrooms and cook until most of the liquid has evaporated, about 5 minutes. Stir in the garlic, salt, and red pepper flakes and sauté just until fragrant, about 30 seconds.

In a large bowl, combine the cooked quinoa, blanched asparagus, sautéed veggies, tomatoes and spinach with the shredded Gouda and half of the Parmesan. Season with additional salt and pepper to taste. Transfer the mixture to a lightly buttered 9 x 13-inch baking dish and spread in an even layer. Sprinkle with the remaining Parmesan. Bake for 15-20 minutes or until lightly browned on top. Serve warm.