Quinoa risotto with asparagus and mushrooms

This quinoa recipe is a delicious dish. Between the light nutty taste of the quinoa and the earthy flavor of the mushrooms, you will love this easy and healthy meal for sure!

Asparagus are loaded with folate, vitamin C and have antioxidant and anti-inflammatory properties your body will love.

Servings

4

Prep time

10 Min

Cook time

20 Min

Total time

30 Min

Print

With ImageWithout Image

Quinoa risotto with asparagus and mushrooms

This quinoa recipe is a delicious dish. Between the light nutty taste of the quinoa and the earthy flavor of the mushrooms, you will love this easy and healthy meal for sure!

Ingredients

• 200 g asparagus
• 160 g quinoa
• ½ liter of vegetable broth
• 100 white mushrooms
• 1 tablespoon of olive oil
• 2 tablespoons of parmesan cheese

Instructions

1. Wash the mushrooms, dry them and slice them finely. Add lemon juice to prevent them from turning black.
2. Peel the asparagus. Cut them into bite-sized pieces. In a deep frying pan, sauté them in olive oil, add the quinoa and a little broth.
3. Cook like a risotto, covering regularly with broth as it is absorbed by the quinoa, stirring often (about 20 minutes of cooking).
4. Add the sliced mushrooms and the parmesan cheese. Mix well and serve immediately.

Notes:

More Flavor

Add lime juice, fresh herbs or spices.

No Quinoa

Use rice instead.

Calories

191.62

Fat (grams)

6.53

Sat. Fat (grams)

1.23

Carbs (grams)

28.02

Fiber (grams)

8.72

Net carbs

19.30

Sugar (grams)

8.68

Protein (grams)

10.54

Sodium (milligrams)

418.80

Cholesterol (grams)

2.42

Vegetarian, Gluten-free

Side Dish, Spring

Italian

Did you make this recipe?

Tag @catherinepolet.coach on instagram and hashtag it #healthydeliciousrecipes

Created using The Recipes Generator