Spring Quinoa Bowl with Vegan Hollandaise

14 30 381
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 4
Spring Quinoa Bowl with Vegan Hollandaise
Health Highlights


1/2 cup Cashew nuts, raw (soaked in water for 2 hours )
1/2 cup Silk Original Coconut Milk
1 tbsp Apple cider vinegar
1 tbsp Lemon juice
1 tbsp Nutritional yeast
1 tsp Dijon mustard
1/2 tsp Turmeric, ground
1/2 tsp Paprika, smoked
1/2 tsp Salt
4 large Carrots (peeled and sliced into rounds )
681 gm Asparagus (woody ends trimmed )
1 tbsp Olive Oil, Extra Virgin
2 package, sliced (8 oz) White mushrooms (thickly sliced )
3 cup Quinoa, cooked


To make the vegan Hollandaise sauce, place the cashews, milk beverage, vinegar, lemon juice, Dijon mustard, turmeric, smoked paprika, and 1/4 tsp salt in your blender, and puree until smooth. Let this sit while you prepare the rest of the meal; it will thicken slightly.

Steam the carrot slices and asparagus until tender, about 10 minutes (if the asparagus is thin, it will take just 5 minutes).

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the mushrooms, sprinkle with ¼ teaspoon salt, and sauté until just tender, about 3 to 5 minutes.

Divide the cooked quinoa between 4 bowls. Top with the vegetables and drizzle with the vegan hollandaise.

Optionally sprinkle with fresh ground black pepper or paprika, to taste.

Nutrition Facts

Per Portion

Calories 381
Calories from fat 131
Calories from saturated fat 20.5
Total Fat 14.5 g
Saturated Fat 2.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.3 g
Monounsaturated Fat 7.2 g
Cholesterol 0
Sodium 398 mg
Potassium 1114 mg
Total Carbohydrate 52 g
Dietary Fiber 11.4 g
Sugars 9.6 g
Protein 16.0 g

Dietary servings

Per Portion

Grain 2.1
Meat Alternative 0.5
Vegetables 4.2

Energy sources