Quinoa and asparagus power bowl

A delicious, protein-packed meal!

I was very excited to spot local asparagus at my farmers’ market last week. I have been waiting patiently since devising this recipe in the depths of winter, knowing that farm-fresh asparagus would really make the bowl’s flavours pop. This vegetarian delight offers three protein sources (quinoa, walnuts, feta). I love the pan-roasted grapes included here but you could swap in halved grape tomatoes if you prefer. Similarly, opt for a plant-based cheese if you wish to make a vegan version. This vegetarian delight offers three protein sources (quinoa, walnuts, feta). It takes less than 20 minutes to prepare and can be enjoyed warm or at room temperature.

Ingredients

Vinaigrette

• 2 tablespoons (30 mL) freshly squeezed lemon juice
• 1 teaspoon (5 mL) maple syrup
• 1 teaspoon (5 mL) Dijon
• Salt and pepper
• 3 tablespoons (45 mL) olive oil

Bowl

• 1 cup (180 g) quinoa (I like the multicoloured variety)
• 2 cups (500 mL) water
• 1 tablespoon (15 mL) olive oil, divided
• 10 stalks asparagus
• 24 seedless red grapes
• 1/3 cup (18 g) minced chives or green onions
• 1/2 cup (100 g) crumbled feta
• 1/2 cup (70 g) toasted walnut pieces

Method

• Prepare the vinaigrette by shaking together the lemon juice, maple syrup, Dijon, salt and pepper in a small jar with a tight lid. Add the olive oil and shake again to blend. Set aside.
• Put the quinoa in a medium pot and add the water. Cover and bring to a boil then reduce heat to low and cook until all water is absorbed, about 15 minutes. When cooked, remove from heat and fluff with a fork.
• Snap the woody ends off the asparagus stalks and cut into 1-inch (2.5 cm) pieces. Halve the grapes.
• In a medium non-stick skillet placed over medium heat, warm 2 teaspoons (10 mL) of the olive oil. Add the asparagus pieces and sauté, stirring often, until the thickest pieces are beginning to feel tender when poked with the tip of a sharp knife (about 5 minutes). Push the asparagus pieces to one side of the pan and add remaining 1 teaspoon (5 mL) of olive oi. Scatter the halved grapes over the oil and sauté 3-4 minutes until tender. Remove pan from heat.
• To assemble, place half the quinoa in each serving bowl. Add the sauteed asparagus and grapes then drizzle the dressing over top, dividing evenly between the two bowls. Add walnuts and chives, then toss to coat everything well. Scatter feta on top and serve.

Makes 2 servings; recipe can easily be multiplied.