lemon asparagus quinoa risotto
Lemon Asparagus Quinoa Risotto
Serves 2
Prep Time
10 min
Cook Time
35 min
Prep Time
10 min
Cook Time
35 min
  1. 1/2 head cauliflower chopped
  2. 2 tbsp coconut oil or olive oil
  3. 1/2 lb asparagus trimmed and chopped into 1” pieces
  4. 1/2 small onion diced
  5. 2 cloves garlic diced
  6. 1/2 cup quinoa
  7. 1/4 tsp salt
  8. 2 to 2½ cups vegetable stock
  9. 1/2 tsp curry powder
  10. zest of 1 lemon
  11. salt and black pepper
  12. parsley to garnish
  14. Cashew cream
  15. 1/2 cup cashews
  16. 1/4 cup water
  17. pinch of salt
  1. Heat your oven to 400 degrees F (200 degrees C). On a baking sheet toss the cauliflower with 1 tablespoon of oil. Season with salt and pepper. Bake for 20-25 minutes or until tender and slightly browned.
  2. While the cauliflower is cooking, bring a pot of water to boil and blanch the asparagus for 1 minute. Drain under cold water and set aside.
  3. In a large saute pan, heat 1 tablespoon of oil until hot. Add the onion and saute for 3-5 minutes. Add in the garlic and saute 1 minute.
  4. Add in the quinoa and salt and saute for 2 minutes. Add in 1 cup of stock at a time, stirring after each addition until the liquid is absorbed and the quinoa is cooked.
  5. When the cauliflower is done, toss with ½ teaspoon curry powder and place in a food processor and pulse until it looks like the size of rice.
  6. Add the cauliflower to the quinoa mix and fold in the lemon zest, cashew cream and asparagus and continue to cook 2-3 minutes.
  7. Top with fresh chopped parsley and serve.
  8. To make cashew cream: Place cashews, water and salt in a blender and mix until a thick consistency is formed.
Adapted from foodbabe.com
Adapted from foodbabe.com
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