The simple grain bowl with asparagus, mushroom, and quinoa becomes something special with the most amazing homemade goat cheese herb dressing. A meatless meal perfect for dinner, lunch, or meal prep. Jump to Recipe keyboard_arrow_down
This Asparagus and Mushroom Quinoa Bowl with Creamy Herb Goat Cheese is so so good and the perfect meal for spring when asparagus is at its peak. Plus you will want to eat the goat cheese sauce on everything. Use it for your spring asparagus along with One Pot Lemon Garlic Chicken and Asparagus or Grilled Asparagus with Feta.
You guys! I could literally eat this creamy herb goat cheese sauce on anything and it would taste good. And it's so simple - goat cheese, a touch of olive oil, water (or yogurt), fresh herbs, salt, and pepper. It is seriously delish. Plus you can jazz it up to work with almost any dish. I sometimes add some lemon or red pepper flakes depending on what we are having. You can switch in different herbs like cilantro or thyme. It works with different cheese - you can also make this with feta cheese, blue cheese, gorgonzola, queso fresco, or even fresh ricotta. Basically anything creamy. You will love this versatile sauce.
Since discovering it, it is my new go-to sauce for grain bowls like today's asparagus and mushroom bowl. A simple bowl full of quinoa, some quickly cooked asparagus and mushrooms, and this sauce and you've got a meal that is worthy of any restaurant menu.
You should look at this Asparagus and Mushroom Quinoa Bowl recipe as a blueprint style recipe. Take the basic elements and use it to create all kinds of similar dishes at home using whatever grains, veggies, cheese, and herbs you have at home. Some of our favorite combinations include
- Carrot and Chickpeas with Cumin Goat Cheese Dressing: Swap in carrots and chickpeas for the mushrooms and asparagus. Then add about 1/2 teaspoon of cumin to the dressing to add a hint of smokiness.
- Zucchini and Tomato with Creamy Blue Cheese Dressing: Substitute blue cheese for the goat cheese and use fresh zucchini and cherry tomatoes for your veggies.
- Broccoli and Cauliflower with Creamy Feta Dressing: Usually with broccoli and cauliflower, I will roast the veggies in the oven since I love the nutty element it adds. Then I will swap in feta for the goat cheese.
- Summer Squash, Corn, and Black Beans with Creamy Cilantro Dressing: For a Southwestern spin, I use summer squash, corn, and black beans with a sprinkle of chili powder. Then I make the dressing with cilantro instead of basil and parsley.
Meal Prep Asparagus and Mushroom Quinoa Bowls
These are a great recipe for meal prep and can be packed on the weekend and then enjoyed during the week for an easy lunch or dinner. The best way to meal prep these:
- Make the quinoa and pack it at the bottom of your dish. I love using these round glass containers.
- Pack the veggies on top of the quinoa. This allows the veggies and garlic to infuse the quinoa with even more flavor while it sits in the fridge,
- Make the dressing and pack it separately. I like to use these stainless steel dressing containers.
- This dish will last in the fridge 4-5 days. You will need to give the dressing a good shake before using. If it has become too thick, you can thin it out with some olive oil, yogurt, or water.
Ideas for Adding Protein to Mushroom and Asparagus Quinoa Bowls
Between the quinoa and goat cheese, this dish has a good amount of protein on its own with 14 grams. However, if you need more protein to stay full, there are some easy ways to add extra protein to this dish.
- Vegetarian protein ideas: If you are looking to keep this meal meatless, the easy way to add protein is by using beans, tofu, or tempeh. I like to add a mild bean to the mix like chickpeas or cannellini beans since they complement the rest of the flavors. Tofu also works. For something quick, look for the baked tofu options that don't need to be prepared. You could also add lentils or some nuts for crunch.
- Meat and Seafood: If you aren't looking for a vegetarian meal, you can add almost any meat to this dish. Rotisserie chicken is an easy option but salmon, ground turkey, shrimp, and even canned tuna all are delicious options as well.
- Eggs: If you eat eggs, they are another great way to add protein. The easiest option, especially for meal prep, is to use a boiled egg on the side. If you are making this at home, you could also add a chopped scrambled egg or fried egg. The yolk from an over easy egg would add a great creaminess and flavor to the dish.
Asparagus and Mushroom Quinoa Bowl with Creamy Herb Goat Cheese
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- 1 cup rainbow quinoa
- 1/4 cup vegetable broth
- 2 cups asparagus
- 2 cups mushrooms
- 1 U red onion, sliced
- 2 U garlic cloves, minced
- 4 oz. goat cheese
- 1 tbsp. olive oil
- 2 tbsp. water
- 1/8 cup basil
- 1/8 cup parsley
Cook the quinoa according to package directions. Usually this means bringing the quinoa and water to a boil (1:2 ratio of quinoa to water). Then turn down to a simmer and cover. Let cook for 15 minutes and turn off heat. Let rest for 5 more minutes before opening the lid.
Meanwhile, heat a skillet over medium high heat. Add the asparagus, mushrooms, and onion. Cook for 1-2 minutes and then add the vegetable broth. Continue to cook until vegetables are just tender, about 6-8 minutes. Add the garlic and cook 1 more minute. If it begins to burn at any point, add extra broth.
Blend together the goat cheese, water, and olive oil in a blender or food processor until smooth. Remove and fold in the fresh herbs, salt, and pepper. You could also add some lemon juice, red pepper flakes, or your own combination of fresh herbs.
Assemble the bowls by topping quinoa with the vegges and herb goat cheese sauce.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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