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RECIPE
14 INGREDIENTS 16 STEPS 30min

Quinoa Risotto with Roasted Asparagus and Sun-Dried Tomatoes

4.4
5 Ratings
I was blown away by this creamy, cheesy, flavor-blasted quinoa heaven. The acidity from the sun-dried tomatoes perfectly balanced the hint of sweetness from the herbs, and the asparagus added a slight crunch.
Quinoa Risotto with Roasted Asparagus and Sun-Dried Tomatoes Recipe | SideChef
I was blown away by this creamy, cheesy, flavor-blasted quinoa heaven. The acidity from the sun-dried tomatoes perfectly balanced the hint of sweetness from the herbs, and the asparagus added a slight crunch.
Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.
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Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.
http://domesticate-me.com
30min
Total Time
$5.22
Cost Per Serving

Ingredients

Servings
2
US / METRIC
1 2/3 cups
Asparagus , de-stemmed
3 Tbsp
Extra-Virgin Olive Oil
1/2
1 clove
Garlic , minced
1 clove
Garlic , peeled
1 cup
1/2 cup
Dry White Wine
2 1/4 cups
Low-Sodium Vegetable Stock
1/2 cup
1 cup
Sun-Dried Tomatoes in Olive Oil , drained, chopped
to taste
to taste
Freshly Ground Black Pepper

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Nutrition Per Serving

VIEW ALL
CALORIES
892
FAT
50.0 g
PROTEIN
28.4 g
CARBS
76.8 g

Cooking Instructions

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Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Remove the woody stems from the Asparagus (1 2/3 cups) .
Step 3
Mince the Yellow Onion (1/2) . Mince one Garlic (1 clove) .
Step 4
Peel the other Garlic (1 clove) .
Step 5
Drain and chop the Sun-Dried Tomatoes in Olive Oil (1 cup) .
Step 6
Place the asparagus on a rimmed baking sheet and drizzle with Extra-Virgin Olive Oil (1 Tbsp) . Season with a little Salt (to taste) and Freshly Ground Black Pepper (to taste) , and toss to coat.
Step 7
Roast asparagus for 8-10 minutes until lightly brown and just tender. Don’t overcook them. You want them to have a little bit of crunch.
Step 8
When cool enough to handle, slice the spears into 1-inch pieces and set aside.
Step 9
Heat the remaining Extra-Virgin Olive Oil (2 Tbsp) in a large Dutch oven or saucepan. When hot, add the minced onion and minced garlic and sauté for 2-3 minutes until the onions become translucent.
Step 10
Add the Quinoa (1 cup) to the pan and stir to coat with oil. Cook for 2 minutes, stirring constantly, until the grains are lightly toasted.
Step 11
Add Dry White Wine (1/2 cup) to the pan and cook, stirring constantly, until all of the liquid has been absorbed, about 2 minutes.
Step 12
Add Low-Sodium Vegetable Stock (1 3/4 cups) and bring to a boil. Lower until just simmering, cover and cook for 13-15 minutes until the liquid has been absorbed.
Step 13
While the quinoa is cooking, make the herb puree. Place the Fresh Basil (1/2 cup) , Fresh Parsley (1/2 cup) , the peeled garlic Low-Sodium Vegetable Stock (1/2 cup) in a blender or food processor. Puree until smooth.
Step 14
Stir the herb puree and Parmesan Cheese (1/2 cup) into the cooked quinoa. If the mixture is too thick, you may want to add another ¼ cup of vegetable stock.
Step 15
Add the roasted asparagus and sun-dried tomatoes and cook for 1 minute until heated through. Taste and season with a little salt and pepper.
Step 16
Serve warm. Top with extra Parmesan if desired.

Rate & Review

4.4
5 Ratings
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Nutrition Per Serving
Calories
892
% Daily Value*
Fat
50.0 g
64%
Saturated Fat
9.6 g
48%
Trans Fat
0.0 g
--
Cholesterol
20.4 mg
7%
Carbohydrates
76.8 g
28%
Fiber
12.6 g
45%
Sugars
13.1 g
--
Protein
28.4 g
57%
Sodium
959.7 mg
42%
Vitamin D
0.1 µg
0%
Calcium
505.7 mg
39%
Iron
9.5 mg
53%
Potassium
848.2 mg
18%
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