Ingredients

The following ingredients have 4 Servings
  • 1 cup cilantro
  • 1/4 cup parsley
  • 2 cloves garlic
  • 1/2 cup red wine vinegar
  • 1 avocado
  • 1 small jalapeno (optional)
  • 1/4 - 1/2 cup water (as needed)
  • 1 bunch of asparagus (ends trimmed)
  • non-stick spray
  • salt and pepper (to taste)
  • 2 cups cooked quinoa (heated)
  • 4 cups baby spinach
  • 2 cups shredded iceberg lettuce
  • 1 cup shelled edamame
  • 1 avocado (sliced)
  • 1 jalapeno (sliced)
  • 1/2 red onion (diced)

Instruction

  • FOR THE DRESSING: Combine cilantro, garlic, red wine vinegar, avocado and jalapeno in a blender or food processor. Pulse to combine, adding water as need until desired consistency is reached. Set aside until ready to use.
  • FOR THE BOWLS: Preheat the oven to 400 degrees. Spray a baking sheet with non-stick spray and place asparagus on the sheet. Sprinkle with salt and pepper and bake until tender (approx. 7-10 minutes). To assemble: In 4 bowls, layer spinach, lettuce, quinoa, asparagus, edamame, avocado, jalapeno and red onion. Top with chimichurri and serve.