Crunchy Lemon Quinoa Asparagus Bowl by Sarah Baker | Mealz

Crunchy Lemon Quinoa Asparagus Bowl

1 Servings

10 min Prep, 15 min Cook


Allergy Friendly


This crunchy lemon quinoa asparagus bowl recipe is vegan, healthy, and packed with a punch of nutrients!

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Cooking Stages

    • 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).

Nutrition Facts

Serving Size 591 g

Amount Per Serving
Calories 1237 cals62%
% Daily Value*
Kilojoules 5176 kJ62%
Fat 53.6 g82%
Sodium 997.6 mg43%
Carbohydrate 154.7 g52%
Protein 25.9 g52%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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