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quinoa risotto asparagus

2¼-2½ cups low-sodium vegetable stock, divided You are the first to report back, and I’m thrilled to hear it was a success! It feels good. Another popular asparagus recipe we’ve enjoyed in the past has been our asparagus risotto. https://mywifecancook.com/vegan-asparagus-mushroom-quinoa-risotto Lower until just simmering, cover and cook for 13-15 minutes until the liquid has been absorbed. Your daily values may be higher or lower depending on your calorie needs. The acidity from the sun-dried tomatoes perfectly balanced the hint of sweetness from the herbs, and the asparagus added a slight crunch. Season lightly with salt and pepper. Add the quinoa and cook until toasted, stirring frequently, about 2 minutes. Read about my affiliate policy. Bring to a boil over high heat. See what I mean? Salt What are the keys to success with this recipe? My brain requires regular breaks from all the potentially genius thinking I do. tag @serenagwolf and use #domesticateme on social media! Taste and season with a little salt and fresh ground pepper. This realization was followed by a brief moment of sublime happiness where I thought, “Dear God. I’ve got a somewhat realistic understanding of my mental capabilities, and I’m fully aware that I’m not going to cure cancer, write the next great American novel, or accomplish any sort of technological feat in my lifetime (figuring out how to blog was challenging enough). Afterall, that is a much more accessible form of “genius” than coding or rocket science. Quinoa Risotto with Asparagus lets you celebrate spring with its healthy ingredients. Thrilled that you found the blog, and even happier to hear this quinoa was such a success. The fact that my head is large and doesn’t fit into hats does not make me freakish. I have been seeing chefs and magazines posting a lot of recipes for “grain” risottos like qunoa and barley. Once oil is hot add mushrooms and don’t stir for one minute until they have started to brown. Heat 1 tablespoon olive oil and chopped shallot in a saucepan over medium-low heat until shallot is softened, about 2 minutes. Not to worry, I haven’t gone completely off the deep end, friends. Plus, check out all these health benefits of quinoa. this is pretty genius. I love quinoa and am growing it in my garden this year (First try). In a 4-quart sauce pan, sautee onion in olive oil and butter until transluscent. Just begin by doing a bit of prep work before you start cooking the risotto. Season with a little salt and fresh ground pepper, and toss to coat. http://vegetarian.about.com/od/glossary/g/whatisquinoa.htm. Thanks, Leila! Jeanette’s Healthy Living: Cheesy Cheddar Mashed Cauliflower Potatoes If you’re not a member yet, why not?! A quick Google search informed me that I was not, in fact, the first to have this idea, and “Quinotto” is already a thing. Sign up for our newsletter to receive recipes deliver to your inbox for FN Dish: Cheesy Brunch Sides. Le Creuset 3-quart Stainless Steel Saucepan. This post may contain affiliate links. I like to make it in large batches so that on the days when I am busy running errands and chasing a 3 year old I know I have a healthy and delicious lunch I can reheat in just a few minutes. Weelicious: Mexican Rice Balls My most recent act of genius took place yesterday when I made Quinoa Risotto with Roasted Asparagus and Sun-Dried Tomatoes. This also means that the cooking time is shorter. The oil adds such a delicious richness, perfectly complementing the fresh, crisp veggies in the risotto. The last step is just to enjoy, preferably outside on a warm spring evening! Meanwhile, as quinoa cooks, heat 1 tablespoon olive oil in a sauté pan over medium heat. I live in NYC with my muse and am extremely passionate about good food, good people, and bad TV. (If the mixture is too thick, you may want to add another ¼ cup of vegetable stock.). (I appreciate this, since I find constant pouring and stirring very taxing when trying to drink wine and/or talk on the phone.) And, as a bonus,  I discovered my 3 year old likes it! (If the mixture is too thick, you may want to add another ¼ cup of vegetable stock.). -Place the asparagus on a rimmed baking sheet and drizzle with 1 tablespoon of olive oil. -Add the roasted asparagus and sun-dried tomatoes and cook for 1 minute until heated through. Add cooked asparagus mixture, along with 2 tablespoons olive oil and the grated parmesan. If you’re worried about the fact that quinoa doesn’t release starches while it cooks like Arborio, don’t be. I simply can’t help that I might be a mad genius. -When cool enough to handle, slice the spears into 1-inch pieces and set aside. Repeat this process until quinoa is tender and al dente, about 10 minutes.

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