Spring Asparagus and Quinoa Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant, hearty stew blending tender asparagus, earthy quinoa, and aromatic herbs for a nourishing spring meal. This mediterranean-inspired soups (vegetarian) ready in about 35 minutes pairs quinoa, asparagus, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Mediterranean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add diced carrots (1/2-inch cubes), celery (1/2-inch slices), and minced garlic (3 cloves), sauté for 3-4 minutes until softened and fragrant.
  2. Step 2: Add 1 cup quinoa, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to coat, cooking for 2 minutes until quinoa is lightly toasted.
  3. Step 3: Pour in 4 cups vegetable broth and bring to a boil. Reduce heat, add asparagus (cut into 2-inch pieces) and 1 tsp dried oregano. Simmer for 15 minutes until quinoa is tender and asparagus is fork-tender.
  4. Step 4: Stir in 1 tbsp olive oil and season with additional salt and pepper to taste. Serve warm.

Frequently asked questions

How long does Spring Asparagus and Quinoa Stew take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spring Asparagus and Quinoa Stew?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep quinoa from drying out.

Can I substitute ingredients in Spring Asparagus and Quinoa Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spring Asparagus and Quinoa Stew for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Spring Asparagus and Quinoa Stew vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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