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Asparagus and Edamame Quinoa Bowl
Asparagus and Edamame Quinoa Bowl
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Kitchen View

Ingredients

  • 1 cup quinoa (white, red, black, or combination)
  • 2 cups cold water
  • 1 bunch asparagus, cut into 1-inch pieces
  • 1 package (12 ounces) shelled edamame, thawed if frozen
  • ½ cup snipped fresh dill
  • 1 tablespoon Dierbergs butter
  • 1 tablespoon grated lemon peel
  • ⅓ cup fresh lemon juice
  • ½ teaspoon coarse salt
  • Freshly ground black pepper
  • ½ cup Dierbergs extra virgin olive oil
  • ½ cup pine nuts, toasted
  • Diced red bell pepper

Directions

Place quinoa in fine mesh strainer. Rinse under cold running water.

 

In medium saucepan, combine water and quinoa; bring to a boil. Reduce heat, cover, and cook stirring frequently until water is absorbed, about 10 to 15 minutes. Cool to room temperature.

 

In medium skillet, melt butter over medium-high heat. Add asparagus, edamame, and dill; cook stirring often until asparagus is crisp-tender, about 5 minutes. Cool to room temperature.

 

In 2 cup glass measure, whisk together lemon peel and juice, salt, and pepper. Whisking constantly, add olive oil in slow, steady stream until well mixed.

 

Divide quinoa among 6 individual serving bowls. Top each bowl with asparagus mixture. Drizzle dressing over tops; sprinkle each with pine nuts and red bell pepper.

Nutrition Information

Servings: 8
Serving Size: Per serving

Per Serving
Calories: 277
Cholesterol: 3 mg
Fat: 20 g
Sodium: 12 mg
Carbohydrates: 19 g
Protein: 7 g
Fiber:
Saturated Fat: 3 g
Kitchen View

Asparagus and Edamame Quinoa Bowl

Ingredients

  • 1 cup quinoa (white, red, black, or combination)
  • 2 cups cold water
  • 1 bunch asparagus, cut into 1-inch pieces
  • 1 package (12 ounces) shelled edamame, thawed if frozen
  • ½ cup snipped fresh dill
  • 1 tablespoon Dierbergs butter
  • 1 tablespoon grated lemon peel
  • ⅓ cup fresh lemon juice
  • ½ teaspoon coarse salt
  • Freshly ground black pepper
  • ½ cup Dierbergs extra virgin olive oil
  • ½ cup pine nuts, toasted
  • Diced red bell pepper

Directions

Place quinoa in fine mesh strainer. Rinse under cold running water.

 

In medium saucepan, combine water and quinoa; bring to a boil. Reduce heat, cover, and cook stirring frequently until water is absorbed, about 10 to 15 minutes. Cool to room temperature.

 

In medium skillet, melt butter over medium-high heat. Add asparagus, edamame, and dill; cook stirring often until asparagus is crisp-tender, about 5 minutes. Cool to room temperature.

 

In 2 cup glass measure, whisk together lemon peel and juice, salt, and pepper. Whisking constantly, add olive oil in slow, steady stream until well mixed.

 

Divide quinoa among 6 individual serving bowls. Top each bowl with asparagus mixture. Drizzle dressing over tops; sprinkle each with pine nuts and red bell pepper.

Nutrition Information

Servings: 8
Serving Size: Per serving

Per Serving
Calories: 277
Cholesterol: 3 mg
Fat: 20 g
Sodium: 12 mg
Carbohydrates: 19 g
Protein: 7 g
Fiber:
Saturated Fat: 3 g