Best 7 Crunchy Lemon Quinoa And Asparagus Bowl Recipes

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Looking for a delectable plant-based meal that combines the vibrant flavors of lemon, the nutty crunch of quinoa, and the tender-crisp texture of asparagus? Look no further than this Crunchy Lemon Quinoa and Asparagus Bowl, a culinary symphony that will tantalize your taste buds and nourish your body.

This dish is a delightful symphony of flavors and textures, featuring a base of fluffy quinoa, tossed in a zesty lemon vinaigrette and topped with crisp asparagus, crunchy almonds, and creamy avocado. The freshness of the lemon and asparagus pairs perfectly with the nutty flavor of the quinoa and almonds, creating a harmonious balance of flavors.

Whether you're a seasoned vegan, a vegetarian exploring new culinary horizons, or simply seeking a nutritious and delicious meal, this Crunchy Lemon Quinoa and Asparagus Bowl is sure to impress. It's a versatile dish that can be enjoyed for breakfast, lunch, or dinner.

So, gather your ingredients, put on your apron, and embark on a culinary adventure that will leave you feeling satisfied and energized. Let's dive into the recipe and explore the delightful flavors and textures that await you in this extraordinary bowl of goodness.

Let's cook with our recipes!

LEMONY QUINOA



Lemony Quinoa image

Quinoa is a high-protein, good-for-you grain. It can be substituted for couscous and makes a lovely side dish. This recipe is a crunchy, lemony, healthy dish that can be used as a side or as a light meal.

Provided by Mirelle B

Categories     Side Dish     Grain Side Dish Recipes

Time 25m

Yield 6

Number Of Ingredients 10

¼ cup pine nuts
1 cup quinoa
2 cups water
sea salt to taste
¼ cup fresh lemon juice
2 stalks celery, chopped
¼ red onion, chopped
¼ teaspoon cayenne pepper
½ teaspoon ground cumin
1 bunch fresh parsley, chopped

Steps:

  • Toast the pine nuts briefly in a dry skillet over medium heat. This will take about 5 minutes, and stir constantly as they will burn easily. Set aside to cool.
  • In a saucepan, combine the quinoa, water and salt. Bring to a boil, then reduce heat to medium and cook until quinoa is tender and water has been absorbed, about 10 minutes. Cool slightly, then fluff with a fork.
  • Transfer the quinoa to a serving bowl and stir in the pine nuts, lemon juice, celery, onion, cayenne pepper, cumin and parsley. Adjust salt and pepper if needed before serving.

Nutrition Facts : Calories 147.3 calories, Carbohydrate 21.4 g, Fat 4.8 g, Fiber 2.9 g, Protein 5.9 g, SaturatedFat 0.7 g, Sodium 74.2 mg, Sugar 0.9 g

CRUNCHY QUINOA SALAD



Crunchy Quinoa Salad image

Feel free to vary the vegetables in this salad according to what you have in your garden or find at the farmers' market.

Provided by Dr. John McDougall

Categories     HarperCollins     Salad     Quick and Healthy     Quinoa     Grains     Asparagus     Chive     Parsley     Herb     Spring     Vegetarian     Vegan     Wheat/Gluten-Free

Yield 6 servings

Number Of Ingredients 14

1 cup uncooked quinoa
2 cups vegetable broth
3 (2-inch) strips of lemon zest (see hints below)
1 1/2 cups asparagus, sliced into 1/2-inch pieces
1 cup snow peas, cut in half
1/2 cup kohlrabi, peeled and sliced into thin strips
1/3 cup radishes, thinly sliced
3 tablespoons lemon juice
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh cilantro (optional)
1 teaspoon chopped fresh mint
Freshly ground pepper
Dash sea salt

Steps:

  • Rinse the quinoa well and place it in a pot with the vegetable broth and bring to a boil. Reduce the heat, stir in the pieces of lemon zest, cover, and cook for 15 minutes. Remove from the heat, stir, and remove and discard the pieces of lemon zest. Allow the quinoa to cool slightly.
  • Meanwhile, put a large pot of water on the stove to boil, drop the asparagus and snow peas into the boiling water, and cook for 2 to 3 minutes, until crisp-tender (do not overcook; the vegetables should still be slightly firm). Remove from the pot with a slotted spoon and drop into a bowl of ice water. Drain. Combine the cooked quinoa, asparagus, snow peas, kohlrabi, and radishes in a large bowl. Add the remaining ingredients and mix well. Season with freshly ground black pepper and sea salt, if desired. Chill for 1 to 2 hours before serving to allow flavors to mingle.

QUINOA WITH ASPARAGUS AND PRESERVED LEMON DRESSING



Quinoa with Asparagus and Preserved Lemon Dressing image

This tasty quinoa recipe is adapted from Joan Nathan's "New American Cooking."

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

1 pound asparagus, trimmed, cut into 2-inch pieces
2 tablespoons olive oil
1 red onion, finely chopped
1 cup quinoa
1 teaspoon coarse salt
1/2 cup toasted pine nuts
1/4 cup thinly sliced fresh basil
Preserved Lemon Dressing
Joan Nathan's Preserved Lemons

Steps:

  • Fill a pot fitted with a steamer basket with enough water to cover the bottom of the pot without touching the basket; bring to a boil. Prepare an ice-water bath; set aside. Place asparagus in steamer basket; cover and cook until asparagus is barely tender, but still crisp, about 10 minutes. Transfer asparagus to water bath until cool; drain and set aside.
  • Heat olive oil in a large skillet over high heat. Add onion and cook, stirring, about 2 minutes. Add quinoa and cook, stirring constantly, about 5 minutes. Add 2 cups water and salt; bring to a boil. Reduce heat and cover skillet; let simmer for 5 minutes. Remove skillet from heat and let stand, covered, for 15 minutes.
  • Transfer quinoa to a serving platter. Add asparagus and toss to combine. Drizzle with dressing and sprinkle with pine nuts and basil, garnish with chopped preserved lemons. Serve hot or at room temperature.

ROAST ASPARAGUS BOWLS WITH TAHINI LEMON DRESSING



Roast asparagus bowls with tahini lemon dressing image

Enjoy five of your 5-a-day with this dish, a tasty mix of asparagus, quinoa, aduki beans, onion and cherry tomatoes. It's packed with nutrients, and vegan too

Provided by Sara Buenfeld

Categories     Dinner, Main course, Supper

Time 40m

Number Of Ingredients 13

2 red onions , halved and thickly sliced
2 tsp rapeseed oil
250g pack asparagus , woody ends trimmed
160g cherry tomatoes
2 tbsp sunflower seeds
1 tsp vegetable bouillon powder
120g quinoa
2 tsp tahini
½ lemon , juiced
1 large garlic clove , finely grated
2 tsp tamari
2 good handfuls rocket
400g aduki beans in water, drained

Steps:

  • Heat oven to 220C/200C fan/gas 7. Toss the onions in 1 tsp rapeseed oil and roast on a baking sheet for 10 mins. Coat the asparagus with the remaining oil and spread over another sheet. After 10 mins, add the asparagus to roast with the onions for 5 mins. Add the tomatoes and sunflower seeds and roast for 5 mins. The onions should be charred, the asparagus tender, the seeds toasted and the whole tomatoes near bursting.
  • Meanwhile, tip the bouillon and quinoa into a pan. Add 360ml water, cover and simmer for 20 mins until tender and the water has been absorbed. Whisk the tahini and lemon juice with 3 tbsp warm water, the garlic and tamari to make a dressing.
  • Pile the quinoa into bowls, top with rocket, spoon over half the dressing, add a pile of beans with the tomatoes, then a separate pile of the asparagus and onions. Spoon over the remaining dressing and scatter over the sunflower seeds. Will keep in the fridge for two days.

Nutrition Facts : Calories 583 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 17 grams sugar, Fiber 21 grams fiber, Protein 28 grams protein, Sodium 0.9 milligram of sodium

CRUNCHY LEMON QUINOA AND ASPARAGUS BOWL



Crunchy Lemon Quinoa and Asparagus Bowl image

This is the perfect lunch or dinner recipe to help you get a great dose of veggies with added flavor and nutrients. Serve garnished with dried basil and parsley, more nutritional yeast, or another seasoning of your choice (such as Parmesan cheese).

Provided by Balanced Babe

Categories     Quinoa Salad

Time 35m

Yield 4

Number Of Ingredients 9

1 pound fresh asparagus, trimmed
2 teaspoons coconut oil
½ onion, diced
2 cloves garlic, minced
1 cup cooked red quinoa
½ cup low-sodium vegetable stock
1 tablespoon ground turmeric
½ cup nutritional yeast
½ large lemon, juiced

Steps:

  • 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.

Nutrition Facts : Calories 166.3 calories, Carbohydrate 24.1 g, Fat 4.2 g, Fiber 8.9 g, Protein 13 g, SaturatedFat 2.1 g, Sodium 37.5 mg, Sugar 2.9 g

CRUNCHY LEMON QUINOA AND ASPARAGUS BOWL



Crunchy Lemon Quinoa and Asparagus Bowl image

This is the perfect lunch or dinner recipe to help you get a great dose of veggies with added flavor and nutrients. Serve garnished with dried basil and parsley, more nutritional yeast, or another seasoning of your choice (such as Parmesan cheese).

Provided by Balanced Babe

Categories     Quinoa Salad

Time 35m

Yield 4

Number Of Ingredients 9

1 pound fresh asparagus, trimmed
2 teaspoons coconut oil
½ onion, diced
2 cloves garlic, minced
1 cup cooked red quinoa
½ cup low-sodium vegetable stock
1 tablespoon ground turmeric
½ cup nutritional yeast
½ large lemon, juiced

Steps:

  • 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.

Nutrition Facts : Calories 166.3 calories, Carbohydrate 24.1 g, Fat 4.2 g, Fiber 8.9 g, Protein 13 g, SaturatedFat 2.1 g, Sodium 37.5 mg, Sugar 2.9 g

QUINOA AND ASPARAGUS SALAD



Quinoa and Asparagus Salad image

I had been cooking quinoa sort of like pasta, in 3 parts water, then draining it and letting it dry in a towel-covered pan. This is a good way to obtain very fluffy grains, but sometimes my quinoa is soggy when I cook it this way, even after it rests under the towel. So, I decided to change the grain-to-water ratio and followed the directions on my Alter Eco quinoa packages (Alter Eco imports red, rainbow and pearl quinoas). I cooked the pearl and the red quinoas in 1 1/2 parts water and the rainbow in 2 parts water. The black quinoa in the rainbow mix takes a little longer to soften and requires a little more liquid. The grains were tighter and less moist than quinoa cooked in abundant water, and the yield was not as great because the grains don't swell as much. But I liked the results, especially for salads like this one. For this salad, I cook 1 cup of quinoa in 1 1/2 cups water to get a slightly tighter, drier grain. The dressing is a lemony buttermilk dressing.

Provided by Martha Rose Shulman

Categories     salads and dressings

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 16

1 cup quinoa
1 1/2 cups water
Salt to taste
1 pound asparagus, ends trimmed
6 radishes, sliced
2 tablespoons toasted pine nuts
3 tablespoons finely chopped chives
2 teaspoons finely chopped tarragon
1 ounce feta cheese, crumbled (about 1/4 cup)
2 tablespoons freshly squeezed lemon juice
1 small garlic clove, puréed
Salt to taste
1 tablespoon extra virgin olive oil
5 tablespoons buttermilk
Freshly ground pepper
Lemon-scented olive oil for drizzling (optional)

Steps:

  • Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1 1/2 cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a threadlike spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks.
  • Steam the asparagus for 3 to 4 minutes, until just tender. Rinse with cold water, pat dry and cut on the diagonal into 1-inch pieces. Add to the quinoa, along with the radishes, pine nuts, chives and tarragon.
  • Whisk together the lemon juice, garlic, salt, olive oil, buttermilk and pepper. Shortly before serving, toss with the quinoa and asparagus mixture. Sprinkle the feta over the top and serve. If desired, drizzle a teaspoon of the lemon-scented olive oil over each serving.

Nutrition Facts : @context http, Calories 186, UnsaturatedFat 5 grams, Carbohydrate 24 grams, Fat 7 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 480 milligrams, Sugar 3 grams

Tips:

  • Prep ahead: Quinoa and asparagus can be cooked in advance and stored in the refrigerator for up to 3 days. This makes it a great meal prep option for busy weeknights.
  • Use fresh, seasonal ingredients: This recipe is at its best when made with fresh, in-season produce. Look for asparagus that is bright green and firm, and lemons that are heavy for their size.
  • Don't overcook the asparagus: Asparagus should be cooked until it is tender-crisp, but not mushy. Overcooked asparagus will lose its flavor and texture.
  • Add a squeeze of lemon juice: A squeeze of lemon juice adds a bright, citrusy flavor to this bowl. You can also use lemon zest for a more intense flavor.
  • Top with your favorite toppings: This bowl is a great way to use up leftover roasted vegetables, nuts, and seeds. You can also add a dollop of yogurt or sour cream for a creamy touch.

Conclusion:

This Crunchy Lemon Quinoa and Asparagus Bowl is a delicious and nutritious meal that is perfect for lunch or dinner. It is packed with protein, fiber, and vitamins, and it is also low in calories. The lemon-tahini dressing adds a bright, tangy flavor that complements the quinoa and asparagus perfectly. This bowl is also very easy to make, and it can be customized to your liking. So next time you are looking for a healthy and satisfying meal, give this recipe a try.

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