About this recipe: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.
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
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Method Prep:15min › Cook:20min › Ready in:35min
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.
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.