To make the quinoa: Place quinoa, water (or vegetable broth), salt, and Earth Balance Original Buttery Spread in a saucepan over medium-high heat. Give it a mix, put the lid on, and bring it to a boil. Once it comes to a boil, turn the heat down to low and cook for 12-14 minutes or until the liquid is full absorbed. Turn off the heat and let it cool for 15-20 minutes. Fluff it with a fork.

To cook the meatballs: Heat 2 tablespoons Earth Balance Original Buttery Spread in a 10-inch skillet over medium heat. Add in the frozen Gardein Classic Meatless Meatballs and sauté for 15-17 minutes, turning often. If your skillet is a small one, you may have to do it in 2 batches. Transfer the now-cooked meatballs from the skillet to a plate and cover with foil to keep them warm. Do not turn the heat off

Add in the remaining 1 tablespoon Earth Balance Original Buttery Spread into the skillet and sauté  fresh corn and asparagus over medium heat for 5-6 minutes or until they are soft. Season with salt and pepper. As you are sautéing the corn and asparagus, use a wooden spoon and scrape the bits of the meatballs (if there are any) to mix them with the vegetables.  

To assemble the Quinoa Power Bowls: Add in scallions and lemon juice into the cooked quinoa. Taste for seasoning and add in, if necessary.

Divide quinoa amongst 4 large bowls and top them off with cooked meatballs*, asparagus, corn, sprouts, red cabbage, and avocado. If preferred, drizzle each bowl with 1 teaspoon of olive oil and serve immediately.