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).

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

166 calories; protein 13g 26% DV; carbohydrates 24.1g 8% DV; fat 4.2g 6% DV; cholesterolmg; sodium 37.5mg 2% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/28/2020
Being cautious, I made a half-batch and only added 1/4 tsp turmeric, then added some more to taste. It's still missing a little something, maybe some salt to enhance the flavors? I used homemade vegetable broth to cook the quinoa and for the dish, so it didn't have any salt in it. Overall I thought it was a unique lunch dish and I'd try again with some more tweaking. Read More

Most helpful critical review

Rating: 1 stars
03/18/2016
I'm sorry but I didn't like this at all and didn't end up eating more than two bites. I'm a very adventurous eater and there's not much I won't eat. The seasonings were way off. 1 tbsp of turmeric seemed way too much to me so I erred on the side of caution and only used half the amount - still too much. It made the dish so incredibly bitter. I also used less nutritional yeast than called for about 1/3 cup. This had an interesting smell when cooking. Not something I would make again even with tweaks. Read More
(2)
9 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 1 stars
03/17/2016
I'm sorry but I didn't like this at all and didn't end up eating more than two bites. I'm a very adventurous eater and there's not much I won't eat. The seasonings were way off. 1 tbsp of turmeric seemed way too much to me so I erred on the side of caution and only used half the amount - still too much. It made the dish so incredibly bitter. I also used less nutritional yeast than called for about 1/3 cup. This had an interesting smell when cooking. Not something I would make again even with tweaks. Read More
(2)
Rating: 3 stars
03/03/2016
This was pretty good but I did make adjustments based on what I had on hand and for my tastes. I had leftover white quinoa so used that; subbed freshly grated Parmesan cheese for nutritional yeast and freshly grated turmeric root for the ground. I agree with other reviewers though that a tablespoon of ground turmeric seems like far too much. I'd say less than 1 teaspoon would be enough. And if I make this again I'd use a bit less lemon juice. Read More
(2)
Rating: 5 stars
03/02/2016
As a fresh take on asparagus I really liked it. Used a lot less turmeric though. Read More
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Rating: 4 stars
05/28/2020
Being cautious, I made a half-batch and only added 1/4 tsp turmeric, then added some more to taste. It's still missing a little something, maybe some salt to enhance the flavors? I used homemade vegetable broth to cook the quinoa and for the dish, so it didn't have any salt in it. Overall I thought it was a unique lunch dish and I'd try again with some more tweaking. Read More
Rating: 5 stars
03/02/2016
I used fresh turmeric and grated it in to taste. Really good and healthy that way. Read More
Rating: 4 stars
05/24/2017
It was a nice and refreshing. Read More
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