Nutritious Lemon Asparagus Quinoa Risotto

Total Time
45 mins
Difficulty
Easy
Yield
2 servings

This lemon asparagus quinoa risotto is a perfect dish to make in asparagus season. It’s also very light, filling and very nutritious. Asparagus keep the bloating and under-eye circles in check.

Bon appetite!

Ingredients

  • ½ head cauliflower, chopped into pieces
  • 2 tablespoons coconut oil or olive oil, divided
  • salt and pepper to taste
  • ½ pound asparagus, trimmed and chopped
  • ½ small onion, diced
  • 2 garlic cloves, diced
  • ½ cup quinoa
  • ¼ teaspoon salt
  • 2 to 2½ cups vegetable stock
  • ½ teaspoon curry powder
  • zest of 1 lemon
  • parsley to garnish

Choose either cashew cream or sour cream for top:

  • ½ cup cashews, ¼ cup water and pinch of salt (if making cashew cream)
  • sour cream 

Preparation:

  1. Heat your oven to 400 degrees. On a baking sheet toss the cauliflower with 1 tablespoon of oil. Season with salt and pepper. Bake for 20-25 minutes or until tender.
  2. Bring a pot of water to boil and blanch the asparagus for 1 minute. Drain under cold water.
  3. In a saute pan, heat 1 tablespoon of oil until hot. Add the onion and saute for 3-5 minutes. Add in the garlic and saute 1 minute.
  4. Add in the quinoa and salt and saute for 2 minutes.
  5. Add in 1 cup of stock at a time, stirring after each addition until the liquid is absorbed.
  6. When the cauliflower is done, toss with ½ teaspoon curry powder and place in a food processor and pulse until it looks like the size of rice.
  7. Add the cauliflower to the quinoa mix and fold in the lemon zest, cashew cream or sour cream and asparagus and continue to cook 2-3 minutes.
  8. Top with fresh chopped parsley and serve.
  9. To make cashew cream: Place cashews, water and salt in a blender and mix.

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