- 2 cups organic vegetable broth
- 3 tablespoons plus 3 tablespoons extra virgin olive oil
- 1 small onion, diced
- 1 1/2 cups quinoa
- 1 cup white wine
- 8 ounces asparagus, trimmed and cut into quarter-inch pieces
- 4 ounces crimini (“baby bella”) mushrooms, stemmed and sliced
- 1 1/3 cups parmesan, freshly grated
- Salt and freshly ground black pepper
- Place vegetable broth in a heat-safe bowl and microwave until hot but not boiling, about 2 minutes. Cover and set aside.
- Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add the onion and sauté until lightly softened, about 5 minutes.
- Add another tablespoon olive oil along with the quinoa. Cook, stirring often, until quinoa is lightly toasted, about 2-3 minutes.
- Add the white wine and adjust the heat to a light simmer. Allow wine to cook and reduce, about 3-5 minutes.
- Pour about 2 ladles of the vegetable broth into the saucepan and allow it to simmer lightly, stirring often.
- When the broth has cooked down and reduced so that there is only about 1/3 of the broth left in the pot, add another 1-2 ladles of broth.
- Repeat this process, stirring often, until quinoa is cooked through, about 18-20 minutes. (A spiral germ will be visible around each individual grain when the quinoa is ready.)
- While the quinoa is cooking, heat one tablespoon olive oil in a sauté pan over medium heat. Add the asparagus and cook until lightly softened but still crisp, about 3- 4 minutes. Add the mushrooms and cook about 2 minutes longer, Season with salt and pepper and remove from heat.
- Add the asparagus and mushrooms to the quinoa, along with 1 cup grated parmesan. Also add 3 tablespoons olive oil. Stir until cheese is completely melted. Season to taste with salt and pepper. Serve immediately, topping each plate with additional parmesan.
Keywords: healthy, risotto, quinoa, asparagus, mushroom, parmesan, spring