Quinoa Bowl with Asparagus, Lentils, Pinto Beans and Mango

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Quinoa Bowl with Asparagus, Lentils, Pinto Beans and Mango Recipe

Protein, fiber, and flavor abound in this quinoa bowl. Asparagus adds a bright, fresh crunch, while lentils and pinto beans serve as a hearty, filling foundation. Sweet mango chunks complement the savory flavors perfectly.

Ingredients

• 2 cups water
• 1 cup cooked lentils
• 1 mango (peeled and diced)
• 1 cup cooked pinto beans
• 1 cup quinoa
• 1/2 tsp salt
• 1 bunch asparagus, cut into 2-inch pieces

Time Needed

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Instructions

• Combine the quinoa, water, and salt in a medium saucepan.
• Bring the water to a boil over high heat.
• Reduce the heat to low and cover for 15-20 minutes, or until the quinoa is tender and the water has been absorbed.
• Meanwhile, melt the butter in a large skillet over medium-high heat.
• Cook for 3-4 minutes, or until asparagus is tender-crisp.
• Divide the cooked quinoa evenly among four bowls.
• Cooked lentils, pinto beans, asparagus, and mango diced on top.
• Serve right away.

Quinoa Accessories

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