Asparagus Quinoa Risotto
Instructions:
QUINOA
1 1/2 cups quinoa, washed
3 cups no-salt-added mushroom broth (or water)
1 teaspoon olive oil
1/2 teaspoon sea salt
Servings: 8
Preparation Time: 50 minutes
- VEGETABLES
- 1 tablespoon olive oil
- 1 pound shiitake mushrooms, sliced
- 2 medium leeks, chopped (using both the white and green parts)
- 2 pounds asparagus, in 1/2 " long pieces
- 1/2 teaspoon sea salt
- FINISHING
- 1/3 cup tahini
- 1/3 cup no-salt-added mushroom broth (or water)
- 1 teaspoon sea salt
- 1/2 teaspoon Espelette powder (optional) (a Basque red pepper powder that is not as spicy as cayenne pepper) (could use a lesser amount of cayenne pepper as a replacement)
- QUINOA
- Once quinoa is washed, place it in a sauce pan with broth, oil, and sea salt, cover, and bring to a boil. Once boiling, turn to low, and simmer for 15 to 20 minutes.
- VEGETABLES
- Heat a pan over medium-high heat and add oil. Saute mushrooms until all the moisture is cooked off, and the mushrooms start to brown a little. Add the leeks and cook about 5 minutes. Add sliced asparagus, and cook until barely tender. Add the sea salt and cook for 1 more minute.
- FINISHING
- Combine the remaining ingredients in a little bowl, and add to the cooked vegetable mixture. Stir to combine. Add the cooked vegetable mixture to the quinoa and mix. Serve.