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Mar 23 / Jane

Food Babe’s Asparagus Lemon Quinoa Risotto

This recipe was posted on Facebook by the Food Babe last weekend.  I couldn’t wait to try it, so I made sure to get cauliflower and asparagus on my shopping trip and went to work making this on Thursday, after a group run with the BRC.  I was very impressed with the outcome and will definitely be making this again.

Photo Mar 20, 8 40 42 PM

Asparagus Lemon Quinoa Risotto

1/2 head cauliflower, chopped into pieces
2 T coconut oil or olive oil, divided
salt and pepper, to taste

1/2 lb. asparagus, trimmed and chopped into 1” pieces
1/2 small onion, diced
2 cloves garlic, diced
1 c quinoa
2 to 2 1/2 c vegetable stock
1/2 t curry powder
zest of 1 lemon
parsley, to garnish

Choose either cashew cream* or sour cream for top:
1/2 c cashews, 1/4 c water and pinch of salt (if making cashew cream)
sour cream

1. Preheat the oven to 400 degrees F.
2. On a baking sheet, toss cauliflower with 1 T of oil and season with salt and pepper. Bake for 20-25 minutes, until slightly browned.
3. Meanwhile, bring a pot of water to boil and blanch the asparagus for 1 minute. Drain under cold water and set aside.
4. In a large sauté pan, heat remaining 1 T of oil until hot. Add the onion and sauté until translucent. Add in the garlic and sauté an additional minute.
5. Add in the quinoa and and stir until coated.
6. Stir in 1 cup of stock at a time, until the liquid is absorbed and the quinoa is cooked.
7. When the cauliflower is done, toss with curry powder and place in a food processor or blender and pulse until it looks like the size of rice.
8. Add the cauliflower to the quinoa mix and fold in the lemon zest, cashew cream or sour cream and asparagus and continue to cook 2-3 minutes.
9. Top with fresh chopped parsley and serve.

*To make cashew cream: Place cashews, water and salt in a blender and mix until a thick consistency is formed.

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