Garlic parmesan roasted Asparagus with quinoa



Ahhh spring is in the air.  And that means asparagus is in season!  It is my favorite veggie of spring.  So hardy and satisfying.  It goes perfect in a bowl of red quinoa and beans.  Add a little avocado, fresh parsley and garlic oh ya!  This is a great meal for all of you trying to eat clean and stay lean haha.


First, preheat your oven to 425 degrees F.  Now lets get the quinoa going.  I chose red quinoa because, well, I don’t know?  Just thought it looked more interesting that the white kind.  Anyways, heat up 1 cup of broth or water and 1/2 cup of quinoa in a small pot to boiling.  Once boiling, cover, and reduce to simmer for about 15 minutes or so.  Quinoa will be done when there’s a residue ring in pot and is fluffy.

While the quinoa is cooking, get started on the asparagus.  Grab your bunch and gently break off the hard ends.  It should easily “snap”.



Add the asparagus to a large bowl.  Chop up 2-3 cloves of garlic or however much you want.  I just love garlic and tend to use more than recommended in recipes.  Add the garlic to the bowl.  Toss about 1 tbs EVOO, a few sprinkles of parmesan, and salt and pepper to taste.

Mix the ingredients with the asparagus evenly and add to the baking sheet.  Roast in the oven between 12-15 minutes depending on your preferred doneness.  I like al dente mmm.  While asparagus and quinoa is cooking, drain and rinse your beans.   Quinoa should be close to ready when the asparagus is done.


When there’s about 2 minutes left for everything to be done, heat up your beans in the microwave or stove to get them to desired temperature and set aside.  I decided I also wanted some fresh avocado slices and parsley from my garden as well.




When everything is done, add a scoop of quinoa to a bowl, followed by a 1/4 cup beans, avocado slices, sprinkled parsley, and a generous portion of the asparagus.  Soooo tasty.  Nutritious and delicious 🙂


This recipe makes about 2 meals.  Double everything for 4.

Ingredient List:

bunch of asparagus

1/2 cup quinoa

1 cup of chicken or vegetable broth

1 tbs evoo

3-4 cloves garlic or preferred amount

1/2 can mixed beans

1/2 avocado

parmesan to taste

salt and pepper to taste



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