We love a quinoa bowl as a heartier version of lunchtime salads. You can squeeze in just as many nutrient-dense vegetables, but the grain base helps make the meal more satisfying. You can rotate the ingredients as seasons change, simply using this recipe as a guideline that will work year-round.

ASPARAGUS AND GARLIC QUINOA BOWL

Ingredients:

Bowl:

1 cup uncooked quinoa

4 cups arugula

3 cups asparagus

1 avocado

1/4 cup parsley, minced

1/4 cup mint, minced

Dressing:

2 tablespoons olive oil, plus more for cooking asparagus

3 tablespoons lemon juice

1 tablespoon lemon zest

2 cloves garlic

Salt and pepper to taste

Directions:

Cook quinoa according to package. Set aside to cool.

Cut asparagus into 2-inch pieces, discarding white ends. Heat a nonstick pan over medium heat. Drizzle a light coat of olive oil in pan, then add asparagus, salt, and pepper. Cook, occasionally tossing, until the asparagus is slightly tender and bright green (4-6 minutes). Set aside.

Mince garlic. Whisk minced garlic and remaining dressing ingredients together.

Peel and remove the core of avocado. Cut into chunks. Combine quinoa, arugula, asparagus, avocado, parsley, and mint. Toss with dressing and serve. 

Recipe and photography by Kaitlyn Noble

https://blog.cleanprogram.com/quinoa-bowl/