cateory: Breakfast
Asparagus Quinoa Risotto
Reviews: 198
Ingredients:
-
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
- 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)
How to make
Asparagus Quinoa Risotto
Asparagus Quinoa Risotto
- 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.
Comments for
Asparagus Quinoa Risotto
Asparagus Quinoa Risotto
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