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- Preparing Time: 35 minutes
- Total Time: -
- Served Person: 4
- 2 cloves garlic, minced
- 1/2 onion, diced
- 1/2 cup nutritional yeast
- 2 teaspoons coconut oil
- 1 tablespoon ground turmeric
- 1 pound fresh asparagus, trimmed
- 1 cup cooked red quinoa
- 1/2 cup low-sodium vegetable stock
- 1/2 large lemon, juiced
- Carbohydrate 24.1
- Fat 4.2
- Protein 13
- Sodium 37
- Calories 166 calories;
Fill a saucepan halfway with water; bring to a 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 skillet over medium heat. Add the onion and garlic; cook until onion is translucent, about 5 minutes. Stir in cooked quinoa, vegetable stock, and turmeric; cook until flavors combine, 5 to 6 minutes. Stir in blanched asparagus, nutritional yeast, and lemon juice; cook and stir, 3 to 4 minutes.
