I know you don’t have time to stand over the skillet adding broth to risotto every 5 minutes, so I have a quickie version for you today! Asparagus and Tomato Quinoa Risotto is such a hearty, delicious, and healthy dinner. This is yet another way to incorporate that fantastic superfood, Quinoa, into your dinner rotation! The Quinoa beautifully absorbs and plumps up with all of the flavor from the broth, onions, garlic, tomato paste and oregano. Then cut asparagus is mixed in along with nutty and creamy parmesan cheese for a perfect finish.
WHY QUINOA IS SO SPECIAL
Quinoa is actually a seed, not a grain, but the texture is similar to a grain. It has a mild, slightly nutty taste, but it’s mild, so it really absorbs any flavors you mix with it. It’s a great side on it’s own or ingredient to bulk up other foods, such as stuffings. It can replace pasta or rice in most recipes and adds more protein and fiber…
Which brings me to the health benefits of Quinoa. 1 cup of cooked quinoa has 8g of complete protein and 5g of fiber. It also has Iron, Manganese, Lysine, and magnesium! Combining quinoa with veggies, such as Asparagus here gives you a complete balanced meal with vitamins, fiber, protein, and other nutrients.
Try these other easy and delicious Quinoa Recipes!
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EQUIPMENT NEEDED
For this recipe, you need just a couple basic cooking items. A small-medium pot with lid for the quinoa.
Also a large skillet/frying pan for making the veggies and curry sauce. I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning.
And mincing garlic is made super easy with a Garlic Press.
PREP-AHEAD STEPS FOR THE ASPARAGUS & QUINOA RISOTTO
We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below)
Start by rinsing the quinoa thoroughly in a strainer, then adding it to 3 cups of the Vegetable Broth in a pot with a fitting lid. Bring to a simmer, then turn it down to the lowest setting and cover. Cook covered for 20 minutes. You can do this step ahead and store in the fridge for up to 4 days ahead.
Dice the onion, mince the garlic. Rinse the asparagus and pat it dry. Cut off the woody ends, then cut into 1/2 inch pieces on a bias (angle).
What kind of quinoa should I buy?
For this recipe, I find that white quinoa works best. Red quinoa is not as soft and may take longer to cook and give you a more coarse texture. You can find quinoa in the grain section of just about any grocery store these days. If you missed all of the benefits of Quinoa up above, be sure to scroll back up!
What other vegetable can go into this?
If you are not an asparagus fan, then you can add peas straight from the freezer. You can also add in green beans, broccoli, bell peppers, zucchini, or mushrooms. For each of these veggies, just follow the same instructions for cooking as the asparagus.
COOK YOUR ASPARAGUS QUINOA RISOTTO
In a preheated (High Heat) large frying pan, add 1 tsp Olive Oil, the cut asparagus, 1/2 of the minced garlic, and a pinch of salt and pepper. Stir everything together, spread out into an even layer, turn the heat down to medium, and cook for 3-4 minutes. Transfer the asparagus to a plate.
To the same large pan on Medium heat, add another 1 tsp of olive oil plus the onions and the garlic. Cook for 5-8 minutes, stirring every couple minutes, until the onions are soft and translucent. Add the tomato paste, oregano, and the last 1 cup of vegetable broth. Whisk to combine.
Add the pre-cooked quinoa and stir to combine and then simmer uncovered until the quinoa absorbs all of the liquid, about 10 minutes. Stir in the asparagus.
Remove from the heat and stir in the parmesan a little at a time, so it doesn’t melt into a clump.
Can you make this ahead and reheat it?
Yes, you can make this ahead and store it in the fridge. When you reheat it, you may need to add a splash of broth to help loosen it up again. You can also garnish with fresh parmesan to bring it back to life. This is not an ideal dish for the freezer, however. The quinoa can do ok in the freezer, but the asparagus may get mushy. If you do want to make the quinoa ahead and freeze, add the asparagus fresh once you reheat it for best results in texture and flavor.
ENJOY! 😍 Carrie
Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!
Asparagus & Tomato Quinoa Risotto
This Asparagus and Tomato Quinoa Risotto is quickie-version that's such a hearty, delicious, and healthy dinner. It's yet another way to incorporate that fantastic superfood, Quinoa, into your dinner rotation! The Quinoa beautifully absorbs and plumps up with all of the flavor from the broth, onions, garlic, tomato paste and oregano. Then cut asparagus is mixed in along with nutty and creamy parmesan cheese for a perfect finish.
Ingredients
- 2 teaspoons Olive Oil
- 1/2 yellow onion
- 2 cloves Garlic, minced
- 4 cups Vegetable Broth (3 for cooking Quinoa, 1 for Risotto Sauce)
- 1 ½ cups Quinoa
- 1 teaspoon Oregano dried
- 2 tablespoons Tomato Paste
- 1 bunch Asparagus
- 1-2 teaspoons Salt
- 1-2 teaspoons Black Pepper
- 3/4 cup Parmesan Cheese, grated
Instructions
Prep-Ahead Steps
-
Start by rinsing the quinoa thoroughly in a strainer, then adding it to 3 cups of the Vegetable Broth in a pot with a fitting lid. Bring to a simmer, then turn it down to the lowest setting and cover. Cook covered for 20 minutes. You can do this step ahead and store in the fridge for up to 4 days ahead.
-
Dice the onion, mince the garlic. Rinse the asparagus and pat it dry. Cut off the woody ends, then cut into 1/2 inch pieces on a bias (angle).
Cooking Steps
-
In a preheated (High Heat) large frying pan, add 1 tsp Olive Oil, the cut asparagus, 1/2 of the minced garlic, and a pinch of salt and pepper. Stir everything together, spread out into an even layer, turn the heat down to medium, and cook for 3-4 minutes. Transfer the asparagus to a plate.
-
To the same large pan on Medium heat, add another 1 tsp of olive oil plus the onions and the garlic. Cook for 5-8 minutes, stirring every couple minutes, until the onions are soft and translucent. Add the tomato paste, oregano, and the last 1 cup of vegetable broth. Whisk to combine.
-
Add the pre-cooked quinoa and stir to combine and then simmer uncovered until the quinoa absorbs all of the liquid, about 10 minutes. Stir in the asparagus.
-
Remove from the heat and stir in the parmesan a little at a time, so it doesn’t melt into a clump. Serve and enjoy!
