Crunchy Lemon Quinoa and Asparagus Bowl Recipe

Fill a saucepan halfway with water; bring to a boil. Add asparagus and cook uncovered until tender but still crispy 2 to 3 minutes. Drain in a colander and rinse with cold water to stop the cooking process.

Heat coconut oil in a large skillet over medium heat. Add the onion and garlic; cook until onion is translucent about 5 minutes. Stir in cooked quinoa vegetable stock and turmeric; cook until flavors combine 5 to 6 minutes. Stir in blanched asparagus nutritional yeast and lemon juice; cook and stir 3 to 4 minutes.