A bright and refreshing vegan quinoa bowl featuring roasted asparagus and cherry tomatoes, tossed with a zesty lemon-herb dressing and topped with crunchy pistachios.

Cuisine: Mediterranean-Inspired Vegan
Servings: 4

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water or vegetable broth
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon olive oil
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 pound fresh asparagus, trimmed
• 1 pint cherry tomatoes, halved
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• Pistachios or other nuts for garnish (optional)

Instructions

1. Preheat a large skillet, add olive oil over medium-high heat.
2. Cook the quinoa according to package instructions using water or vegetable broth.
3. Add the sliced onion and cook until translucent, about 5 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Toss in the trimmed asparagus and cook until tender, about 5-7 minutes.
6. Remove the skillet from the heat and stir in the freshly squeezed lemon juice.
7. In a large bowl, combine the cooked quinoa, roasted asparagus mixture, halved cherry tomatoes, and chopped parsley. Season with salt and pepper to taste.
8. Garnish with pistachios or other nuts if desired.

Suggested Drinks

Sauvignon Blanc: A crisp and refreshing white wine that complements the bright flavors of the quinoa bowl.

Pinot Grigio: A light-bodied Italian white wine with flavors of green apple and citrus, which pairs nicely with the dish's herbal notes.

Non-Alcoholic Option

Fresh-squeezed lemonade: A glass of tart and tangy lemonade can be a perfect pairing for this vegan quinoa bowl. 

Iced tea with lemon and mint: A refreshing and herbaceous drink that complements the citrus notes in the dish.