1/2 cup quinoa
1 cup water
1 bunch asparagus (about a pound)
1 tablespoon vegan butter spread (I use Earth Balance), optional
juice of 1/2 lemon (about 2 tablespoons, or to taste)
freshly ground black pepper, to taste
1. Begin cooking quinoa water, according to package directions. While the quinoa is cooking, rinse and trim the tough ends off of the asparagus.
2. Place the asparagus in a pot with steamer basket, and steam for about 10 minutes. Both the quinoa and asparagus should be done at about the same time.
3. Remove the asparagus from the steamer basket and add the vegan butter, if using. As it melts, toss to coat. Stir in the lemon juice and black pepper. Serve over cooked quinoa.
Note: If you save leftovers, the vegan butter will harden in the fridge, and sort of ruin the whole thing, in my opinion. It looked weird and didn't taste as good as before.
Source of recipe: I wrote this recipe.