Ingredients
Directions
In a large stovetop pot, heat the vegetable broth on medium-high.
Add the onion and cook until translucent, about 3–5 minutes.
Stir in the garlic, turmeric, and salt and cook for another 30–60 seconds.
Add the coconut milk, ½ squeeze of lime, water, and quinoa. Stir.
Bring to a boil.
Lower the heat to simmer, cover and cook for 20 minutes.
Stir in the asparagus, cover, and cook for an additional 5 minutes or until all of the liquid is absorbed.
Remove from heat, keep covered, and let sit for 5 minutes.
Toss in the cilantro, green onion, and squeeze of the other half of lime.
Top with pistachios.
Chef's Notes
Eat for breakfast
Enjoy this cold for breakfast the next day! It will be just as delicious and makes for a sustainable, hearty meal to hold you through lunch.
Layer it up
Add organic tofu or tempeh.
Add more herbs like basil or parsley.
Add more vegetables like organic spinach, carrots, mushrooms, or broccoli.
Layer with some reds like red radish or cabbage.
Use it to fill a collard green wrap.
Make it spicy
Stir in some kimchi.
Sprinkle with red pepper flakes.
Top with your favorite preservative-free hot sauce.
Ingredients
Directions
In a large stovetop pot, heat the vegetable broth on medium-high.
Add the onion and cook until translucent, about 3–5 minutes.
Stir in the garlic, turmeric, and salt and cook for another 30–60 seconds.
Add the coconut milk, ½ squeeze of lime, water, and quinoa. Stir.
Bring to a boil.
Lower the heat to simmer, cover and cook for 20 minutes.
Stir in the asparagus, cover, and cook for an additional 5 minutes or until all of the liquid is absorbed.
Remove from heat, keep covered, and let sit for 5 minutes.
Toss in the cilantro, green onion, and squeeze of the other half of lime.
Top with pistachios.