QUICK ASPARAGUS & TOMATO QUINOA RISOTTO

The Quinoa beautifully absorbs and plumps up with all of the flavor from the broth, onions, garlic, tomato paste and oregano.

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HEALTHY TIP: Quinoa is a seed, not a grain. It absorbs the flavors it cooks with. Adds more protein and fiber to the dishes its paired with. There are many health benefits to adding quinoa to the dish too!

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1. Whether you prepare the quinoa the day of or up to 4 days in advance, use vegetable broth to cook the quinoa.

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2. Prep the ingredients including cutting 1/2" asparagus pieces on a bias, plus the onion and garlic.

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3. Saute the asparagus pieces in a hot skillet with oil, then add the garlic and season with salt and pepper.

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4. The next step comes together quickly: saute the onions with some more garlic, then add in the vegetable broth with tomato paste, oregano and cooked quinoa.

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5. Stir in the sauted asparagus and parmesan cheese, a bit at a time, so cheese doesn't clump. Let the mixture thicken up and fluff before serving.

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ENJOY!

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QUICK ASPARAGUS & TOMATO QUINOA RISOTTO

The Quinoa beautifully absorbs and plumps up with all of the flavor from the broth, onions, garlic, tomato paste and oregano.

The Quinoa beautifully absorbs and plumps up with all of the flavor from the broth, onions, garlic, tomato paste and oregano.

HEALTHY TIP: Quinoa is a seed, not a grain. It absorbs the flavors it cooks with. Adds more protein and fiber to the dishes its paired with. There are many health benefits to adding quinoa to the dish too!

HEALTHY TIP: Quinoa is a seed, not a grain. It absorbs the flavors it cooks with. Adds more protein and fiber to the dishes its paired with. There are many health benefits to adding quinoa to the dish too!

1. Whether you prepare the quinoa the day of or up to 4 days in advance, use vegetable broth to cook the quinoa.

1. Whether you prepare the quinoa the day of or up to 4 days in advance, use vegetable broth to cook the quinoa.

2. Prep the ingredients including cutting 1/2" asparagus pieces on a bias, plus the onion and garlic.

2. Prep the ingredients including cutting 1/2" asparagus pieces on a bias, plus the onion and garlic.

3. Saute the asparagus pieces in a hot skillet with oil, then add the garlic and season with salt and pepper.

3. Saute the asparagus pieces in a hot skillet with oil, then add the garlic and season with salt and pepper.

4. The next step comes together quickly: saute the onions with some more garlic, then add in the vegetable broth with tomato paste, oregano and cooked quinoa.

4. The next step comes together quickly: saute the onions with some more garlic, then add in the vegetable broth with tomato paste, oregano and cooked quinoa.

5. Stir in the sauted asparagus and parmesan cheese, a bit at a time, so cheese doesn't clump. Let the mixture thicken up and fluff before serving.

5. Stir in the sauted asparagus and parmesan cheese, a bit at a time, so cheese doesn't clump. Let the mixture thicken up and fluff before serving.

ENJOY!

ENJOY!

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