Asparagus and Mushroom Quinoa Bowl with Creamy Herb Goat Cheese - Slender Kitchen
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Asparagus and Mushroom Quinoa Bowl with Creamy Herb Goat Cheese

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306
Calories 
37g
Carbs 
12g
Fat 
14g
Protein 
8
Weight Watchers® SmartPoints™
(8 PointsPlus®)

Recipes Content

Recipe

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.

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. So good. I sometimes add some lemon or red pepper flakes depending on what we are having. You can also make this with feta cheese or even fresh ricotta - it's delish. It is also now my 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 dinner is ready and so tasty.

Prep Time

Asparagus and Mushroom Quinoa Bowl with Creamy Herb Goat Cheese

1
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 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

Nutritional Facts

Serving Size: 
1.5-2 cups
Amount Per Serving
Calories 306
Calories from Fat 110
% Daily Value *
Total Fat 12g
19%
Saturated Fat 5g
23%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 13mg
4%
Sodium 179mg
8%
Total Carbohydrate 37g
12%
Dietary Fiber 5g
22%
Sugars 4g
Protein 14g

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Assemble the bowls by topping quinoa with the vegges and herb goat cheese sauce.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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