Quinoa and Asparagus Bowl

tazón de quinoa y espárragos

Asparagus is low in calories, but high in nutrients. It’s an excellent source of fiber, folic acid and chromium, which improves circulation. It’s also rich in vitamins A, C, E and K.


  • ½ cup quinoa, rinsed and drained
  • 1 cup vegetable stock
  • ½ lb. asparagus, cleaned, cut in pieces
  • 1 TBSP Nutrioli®
  • 1½ cups sliced mushrooms
  • ¼ tsp dried thyme
  • 2 cups spinach (chopped)
  • ½ cup carrots (grated)
  • 1 TBSP sesame
  • Salt and pepper
    Valor nutritivo por porción

  • 112 kcal
  • 4g Fats
  • 7g Proteins
  • 13g Carbohydrates


  1. Place quinoa and vegetable stock in a pot and cook covered until liquid is absorbed.
  1. Meanwhile, heat Nutrioli® in a heavy skillet and sauté mushrooms until tender and liquid evaporates. Add asparagus, carrots and spinach. Season with salt, pepper and thyme. Cook until spinach is limp. Serve in individual bowls.



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