Ingredients: Olive oil Yellow onion Garlic Vegetable broth Quinoa Oregano Tomato paste Asparagus Parmesan cheese Salt & pepper
Prepare the asparagus
Slice up the asparagus into ½ inch pieces on a bias after trimming the ends. Cook them in a skillet 4-5 minutes, then move to a plate.
cook the stuffing mixture
Rinse your quinoa and cook it in vegetable broth while sauteing the onions and garlic. Add the tomato paste to the veggies with the cooked quinoa and oregano. Stir in the asparagus.
Finishing the risotto
Once the asparagus is stirred in, remove the pan from the heat and sprinkle in a partial amount of cheese. Stir it in, then stir in another bunch, helping to avoid clumping.
prep the meal ahead
You can prep many of these steps ahead from cooking the quinoa a couple days ahead, to mincing garlic, chopping onions and asparagus. This will shave time off preparing the food if you're busy or serving with Easter dinner.