Featured Recipe: Quinoa & Asparagus Risotto
- By Alyssa Delmonico, CHHC, AADP; Wellness Director at Circuit of Change
Packed with nutrients and high in protein, this quinoa and asparagus risotto is great for a side option or a main dish for your vegetarian or vegan friends!
Ingredients (Makes 2 servings)
1 cup quinoa
1 cup light coconut milk
1 cup asparagus, chopped
1/2 red pepper, chopped
Juice of 1 lemon
Pinch of cayenne
1/2 teaspoon thyme
Sea salt, to taste
Cook the quinoa according to the package directions. Once cooked, start adding the coconut milk to it, 1/4 of a cup at a time, stirring until the quinoa soaks it all up. You may not need the full cup. Meanwhile, steam your asparagus and red pepper. When those are tender, add them to the quinoa and coconut milk. Stir in the lemon juice, thyme, cayenne, and salt.
Optional: Throw your asparagus and red peppers on the grill! Drizzle olive oil over your veggies until coated. Grill for 5-8 minutes, until nicely charred, turning every couple of minutes to cook evenly.