Quinoa Risotto with Roasted Asparagus and Sun-Dried Tomatoes
Quinoa is technically a seed, not a grain, and it is considered a complete protein source.
This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Quinoa Risotto with Roasted Asparagus and Sun-Dried Tomatoes
Ingredients
Instructions
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Rinse the quinoa under cold water.
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In a saucepan, bring the vegetable broth to a boil.
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In a separate large saucepan, heat olive oil over medium heat.
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Add chopped onion and minced garlic cloves. Sauté until onion becomes translucent.
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Add quinoa to the saucepan and stir for 1 minute.
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Gradually add the boiling vegetable broth, 1/2 cup at a time, stirring occasionally.
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Cook until quinoa is tender and the risotto has a creamy consistency, about 20 minutes.
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Meanwhile, preheat the oven to 400°F (200°C).
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Toss the asparagus with olive oil, salt, and pepper. Roast in the oven for 10-12 minutes.
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Remove the asparagus from the oven and cut into bite-sized pieces.
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Add roasted asparagus and sun-dried tomatoes to the quinoa risotto and stir well.
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Serve the quinoa risotto with grated Parmesan cheese and fresh basil leaves on top.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 55g19%
- Sugars 6g
- Protein 12g24%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
