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Quinoa Bowl

"Simple dish that is very healthy, vegetarian, and can be a side or main course. Great to make and pack as a lunch for a few days after."

Ingredients :

• 1 tablespoon extra-virgin olive oil, or as needed
• 3 sweet potatoes, cut into 1/2-inch pieces, or more to taste
• salt to taste
• 1 large yellow onion, chopped
• 1 clove garlic, chopped
• 1 cup asparagus, or more to taste
• 4 cups water
• 2 cups quinoa
• 1 cup cashews

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H

• Heat olive oil in a skillet over medium-high heat. Add sweet potatoes and salt; stir to coat sweet potatoes with oil and saute until tender yet firm to the bite, about 10 minutes. Transfer sweet potatoes to a plate and season with more salt.
• Saute onion and garlic in the same skillet until softened, 4 to 5 minutes.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 4 minutes. Cut asparagus into 1/2-inch pieces.
• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes.
• Toss sweet potatoes, onion-garlic mixture, asparagus, and quinoa together in a bowl; cool to room temperature. Add cashews and top with more olive oil and salt.

Notes :

• Toasted walnuts can be substituted for the cashews if desired.

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