Crunchy Lemon Quinoa and Asparagus Bowl

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 1 teaspoon olive oil
• 1 cup asparagus, cut into 1-inch pieces
• 1/4 cup lemon juice
• 1/4 cup feta cheese, crumbled
• 2 tablespoons pine nuts
• 2 tablespoons freshly chopped parsley
• Salt and pepper to taste

Directions

1. In a medium saucepan, bring the quinoa and vegetable broth to a boil. Reduce heat to low, cover and simmer for 15 minutes, or until liquid is absorbed.
2. Heat olive oil in a large skillet over medium heat. Add the asparagus and cook for 5 minutes, stirring occasionally.
3. Add the cooked quinoa and lemon juice to the skillet and mix together. Cook for 5 more minutes.
4. Remove from heat and stir in feta cheese, pine nuts, and parsley. Season with salt and pepper to taste.
5. Serve warm, garnished with additional parsley if desired.

Interesting Facts

• Quinoa is a complete protein, containing all nine essential amino acids.
• Asparagus is an excellent source of vitamin K, which helps to support healthy bones.
• Lemon juice adds a bright, refreshing flavor to this dish.