Step 1

To cook in the Instant Pot: Combine the quinoa and 1 1/2 cups of broth in your Instant Pot. Cook for 5 minutes on high pressure, then release the pressure naturally for 10 minutes before doing a quick release.

Step 2

To cook on the stovetop: Combine the quinoa and 2 cups of broth in a saucepan. Bring to a boil, then reduce the heat to medium low and simmer, covered, for 15-20 minutes. Your quinoa is ready when all of the water is absorbed.

Step 3

While the quinoa cooks, heat your oil on medium high in a medium skillet. Add the garlic, onion, and mushroom and cook, stirring, until the onions turn translucent and the mushrooms soften, 5-7 minutes. You can add 2 tablespoons of water to the pan, if things start to stick (see notes).

Step 4

Add the asparagus, thyme, and sage, and cook until the asparagus turns bright green, 3-5 minutes (see note).

Step 5

Toss the quinoa and veggies together in a large serving bowl with the lemon juice, and eat up!