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