INGREDIENTS – 2 tsp Olive Oil – 1/2 Yellow Onion – 2 cloves Garlic – 4 cups Vegetable Broth – 1 1/2 cups Quinoa – 1 tsp Dried Oregano – 2 tbsp Tomato Paste – 1 bunch Asparagus – 3/4 cup Parmesan Cheese – 1-2 tsp Salt & Pepper, each
Risotto can take a lot of time and attention at the stove, so this is a quick version It's another great use of superfood, quinoa! It's great for busy nights or a fun unique side to serve at holiday dinners. It's easy to customize veggies you have on hand or prefer. You can even add leftover meat to make it a complete meal.
Trim the woody ends of the asparagus off, the slice them into small bite size pieces to go into the frying pan. Add garlic and a little salt & pepper. REMOVE THEM AND THEN COOK THE ONIONS WITH GARLIC.
TIME TO ASSEMBLE OUR RISOTTO. BRING IN THE COOKED QUINOA, TOMATO PASTE, ONIONS, GARLIC AND ASPARAGUS.
ADD IN THE PARMESAN CHEESE AND STIR IT IN A LITTLE AT A TIME TO AVOID CLUMPY MELTED CHEESE.