Crunchy Lemon Quinoa and Asparagus Bowl
Ingredients35 m servings 166 cals
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 166 calories; 4.2 g fat; 24.1 g carbohydrates; 13 g protein; 0 mg cholesterol; 37 mg sodium. Full nutrition
ReviewsRead all reviews 5
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 ye...
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 turme...
As a fresh take on asparagus, I really liked it. Used a lot less turmeric, though.