Crunchy Lemon Quinoa and Asparagus Bowl recipe
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Ingredients
- 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
Nutrition Info
- 166.3 caloriescarbohydrate: 24.1 gcholesterol: : -fat: 4.2 gfiber: 8.9 gprotein: 13 gsaturatedFat: 2.1 gservingSize: -sodium: 37.5 mgsugar: 2.9 gtransFat: : -unsaturatedFat: : -
Directions Crunchy Lemon Quinoa and Asparagus Bowl
Directions
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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.