20 Minute Vegan Dinner for Two
Vegan, gluten-free, soy-free
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Yield
2 servings
Prep Time
5 Minutes
Cook time
15 Minutes
Total Time
20 Minutes
Ingredients:
For the quinoa
- 1/2 cup uncooked quinoa
- 3/4 cup water
- Herbamare or salt, to taste
- pat of soy-free Earth Balance spread, stirred in at end
For the asparagus & chickpeas
- 1 bunch asparagus, rinsed and ends broken off
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 2 tbsp nutritional yeast
- 1 tbsp breadcrumbs (Panko)
- Lots of Herbamare (or kosher salt) + freshly ground black pepper
- Pinch or two of lemon zest
- Can of chickpeas (BPA-free), drained and rinsed
Directions:
- Rinse and drain the quinoa in a fine mesh strainer. Add into pot with water and stir. Bring to a boil, uncovered, and then reduce heat to low and cover. Simmer on low for about 15 minutes or until the water is absorbed and quinoa is fluffy. Set aside (you can leave the lid on until ready to serve). Stir in a pat of Earth Balance and season with Herbamare or salt and pepper.
- In a large skillet, over medium heat, sauté the asparagus in the olive oil and lemon juice and season generously with Herbamare and pepper. Add a minced garlic clove if preferred. Cook for about 10 minutes, tossing frequently, until tender and slightly browned. Reduce heat and stir in the breadcrumbs, nutritional yeast, and zest. Drain and rinse a can of chickpeas and stir into the asparagus mixture then sauté until heated through.