Crunchy Lemon Quinoa Asparagus Bowl
10 min Prep, 15 min Cook
This crunchy lemon quinoa asparagus bowl recipe is vegan, healthy, and packed with a punch of nutrients!
Bring a medium sized saute pan filled halfway with water to a boil, and blanch the asparagus for 2-3 minutes until tender, but still crispy. Once cooked rinse with cold water to stop it from further cooking, and set aside.
Heat the coconut oil in a large saute pan, add the diced onion and garlic and cook until translucent.
dd the cooked quinoa, vegetable stock, and seasonings to the saute pan and cook for about 5-6 minutes.
Add the cooked asparagus and nutritional yeast, and cook for another 3-4 minutes.
Serve and garnish with more nutritional yeast, or a seasoning of your choice (Parmesan cheese if you wish).
Serving Size 591 g
|Amount Per Serving|
|Calories 1237 cals||62%|
|% Daily Value*|
|Kilojoules 5176 kJ||62%|
|Fat 53.6 g||82%|
|Sodium 997.6 mg||43%|
|Carbohydrate 154.7 g||52%|
|Protein 25.9 g||52%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|