Today’s blog post is another delicious recipe. This one is both vegetarian and gluten free, not to mention yummy!!
This recipe is packed full of protein thanks to it’s quinoa ingredients, not to mention all the good vitamins and minerals in the vegetables.
Very easy to cook, you just need a little bit of patience, as you do with any risotto.
1 tablespoon of extra virgin olive oil
3 cloves of garlic
600ml of vegetable stock (preferably homemade but fine to use vegetable stock cubes)
100ml of boiling water
250g of quinoa
200g of mushrooms
5 asparagus stalks, chopped however chunky you like them
20g of goat’s cheese
10g of fresh flat leaf parsley
20g of Parmesan cheese – this is a luxurious addition so feel free to leave it out if you want
In a pan, heat one clove of garlic in the oil until it is soft. Add the stock and the quinoa to the pan and after about 7 minutes add half the mushrooms and keep stirring the ingredients constantly.
In another pan melt 15g of butter and the other two cloves of garlic and heat until the garlic is soft. Add the rest of the mushrooms and the asparagus and keep heating until both are nicely soft and coloured.
After about 12 minutes the quinoa should have absorbed the majority of the water so immediately add about another 50ml of boiling water and constantly stir. Let it simmer for about 15-20 minutes adding in the next 50ml boiling water very slowly and stirring constantly to ensure it does not burn or stick to the pan. After 20 minutes add the goats cheese and the parmesan if you are adding it. Put the lid on and let it sit for 5 minutes, with the pan off the heat.
Melt the last bit of butter to a pan and put the parsley in until the butter has melted.
To plate it up, add the mushrooms to the cooked quinoa and pour the parsley butter over the top and maybe add a little bit more of parmesan grated on the top.
Ciao for now x