23 de mayo de 2023

Spring Asparagus & Baby Kale Quinoa Bowl

This Spring Asparagus & Baby Kale Quinoa Bowl is a delicious and nutritious vegan and vegetarian meal. Packed with protein-rich quinoa, healthy greens, and bright spring vegetables, this bowl is perfect for a light lunch or dinner. The flavorful combination of asparagus, baby kale, and olive oil make it a delicious and nutritious meal that will fill you up with good-for-you ingredients.

Ingredients

1 cup quinoa, uncooked
2 cups vegetable broth
1 tablespoon olive oil
1 garlic clove, minced
1 bunch asparagus, trimmed and cut into 1-inch pieces
4 cups baby kale
1/2 cup toasted almonds
1/4 cup finely chopped fresh parsley
juice of 1/2 lemon
salt and pepper to taste

Preparation

1. In a medium saucepan, bring the quinoa and vegetable broth to a boil over medium-high heat. Reduce the heat to low, cover the saucepan, and let the quinoa simmer for about 15 minutes, or until it is tender.

2. In a large skillet, heat the olive oil over medium heat. Add the garlic and asparagus, and sauté for about 5 minutes, or until the asparagus is tender.

3. Add the baby kale to the skillet and cook for another 5 minutes, stirring occasionally.

4. Add the cooked quinoa to the skillet and stir to combine. Cook for another 5 minutes, stirring occasionally.

5. Remove the skillet from the heat and stir in the toasted almonds, parsley, and lemon juice. Season with salt and pepper to taste.

6. Serve the Spring Asparagus & Baby Kale Quinoa Bowl hot, with a sprinkle of fresh parsley. Enjoy!