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Crunchy Lemon Quinoa And Asparagus Bowl
I cooked the quinoa in vegetable broth to add a little more flavor.
Recipe Summary Crunchy Lemon Quinoa And Asparagus Bowl
This is the perfect lunch or dinner recipe to help you get a great dose of veggies with added flavor and nutrients. Serve garnished with dried basil and parsley, more nutritional yeast, or another seasoning of your choice (such as Parmesan cheese).Ingredients | Easy Quinoa Salad Recipes Taste
1 pound fresh asparagus, trimmed
2 teaspoons coconut oil
½ onion, diced
2 cloves garlic, minced
1 cup cooked red quinoa
½ cup low-sodium vegetable stock
1 tablespoon ground turmeric
½ cup nutritional yeast
½ large lemon, juiced
Directions
Fill a saucepan halfway with water; bring to a boil. Add asparagus and cook uncovered until tender but still crispy, 2 to 3 minutes. Drain in a colander and rinse with cold water to stop the cooking process.
Heat coconut oil in a large skillet over medium heat. Add the onion and garlic; cook until onion is translucent, about 5 minutes. Stir in cooked quinoa, vegetable stock, and turmeric; cook until flavors combine, 5 to 6 minutes. Stir in blanched asparagus, nutritional yeast, and lemon juice; cook and stir, 3 to 4 minutes.
Info | Easy Quinoa Salad Recipes Taste
prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Yield:
4 servings
