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| 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 :
- 1 pound fresh asparagus, trimmed
- 2 teaspoons coconut oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 cup cooked red quinoa
- 1/2 cup low-sodium vegetable stock
- 1 tablespoon ground turmeric
- 1/2 cup nutritional yeast
- 1/2 large lemon, juiced
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 35M |
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- 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.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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