Crunchy Lemon Quinoa and Asparagus Bowl Good Recipes

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Crunchy Lemon Quinoa and Asparagus Bowl

"This is the proper lunch or dinner recipe that will help you get a exquisite dose of vegetables with introduced taste and vitamins. Serve garnished with dried basil and parsley, extra dietary yeast, or some other seasoning of your desire (such as Parmesan cheese)."

Ingredients :

1 pound sparkling asparagus, trimmed
2 teaspoons coconut oil
half onion, diced
2 cloves garlic, minced
1 cup cooked purple quinoa
half cup low-sodium vegetable stock
1 tablespoon floor turmeric
half cup nutritional yeast
1/2 big lemon, juiced

Instructions :

Prep : 15M	Cook : 4M	Ready in : 35M

Fill a saucepan halfway with water; deliver to a boil. Add asparagus and cook dinner uncovered till gentle but nonetheless crispy, 2 to 3 mins. Drain in a colander and rinse with cold water to stop the cooking system.
Heat coconut oil in a big skillet over medium heat. Add the onion and garlic; prepare dinner till onion is translucent, approximately 5 mins. Stir in cooked quinoa, vegetable stock, and turmeric; prepare dinner till flavors combine, 5 to 6 minutes. Stir in blanched asparagus, nutritional yeast, and lemon juice; prepare dinner and stir, three to 4 mins.

Notes :

Reynolds® Aluminum foil may be used to hold meals wet, prepare dinner it evenly, and make easy-up less complicated.

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