Lemon quinoa and asparagus salad bowl

    35 min

    This vegan, gluten-free lunch bowl with red quinoa, crunchy asparagus, lemon and nutritional yeast is the perfect lunch or dinner recipe to help you get a great dose of veggies with added flavour and nutrients.

    1 person made this

    Serves: 4 

    • 450g fresh asparagus, trimmed
    • 2 teaspoons coconut oil
    • 1/2 onion, diced
    • 2 cloves garlic, minced
    • 185g cooked red quinoa
    • 120ml reduced salt vegetable stock
    • 1 tablespoon ground turmeric
    • 65g nutritional yeast
    • 1/2 large lemon, juiced

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Fill a saucepan halfway with water; bring to the 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.
    2. Heat coconut oil in a large pan over medium heat. Add the onion and garlic; cook until onion has softened, about 5 minutes. Stir in cooked quinoa, vegetable stock and turmeric; cook until flavours combine, 5 to 6 minutes. Stir in blanched asparagus, nutritional yeast and lemon juice; cook and stir for about 3 to 4 minutes.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (5)


    This was pretty good, but I did make adjustments based on what I had on hand and for my tastes. I had leftover white quinoa so used that; subbed freshly grated Parmesan cheese for nutritional yeast and freshly grated turmeric root for the ground. I agree with other reviewers, though, that a tablespoon of ground turmeric seems like far too much. I'd say less than 1 teaspoon would be enough. And if I make this again, I'd use a bit less lemon juice.  -  03 Mar 2016  (Review from Allrecipes US | Canada)


    I'm sorry, but I didn't like this at all and didn't end up eating more than two bites. I'm a very adventurous eater and there's not much I won't eat. The seasonings were way off. 1 tbsp of turmeric seemed way too much to me, so I erred on the side of caution and only used half the amount - still too much. It made the dish so incredibly bitter. I also used less nutritional yeast than called for, about 1/3 cup. This had an interesting smell when cooking. Not something I would make again, even with tweaks.  -  16 Feb 2016  (Review from Allrecipes US | Canada)


    It was a nice and refreshing .  -  24 May 2017  (Review from Allrecipes US | Canada)