Special Diet

Asparagus and Pea Quinoa Risotto

cook 20 mins
  • 275 g (9 oz) quinoa, rinsed
  • 600 ml (1 pint) hot vegetable stock
  • 200 g (7 oz) asparagus, chopped
  • 200 g (7 oz) frozen peas
  • 1 tablespoon chopped mint
  • 3 tablespoons grated Parmesan cheese
  • pepper
  • Place the quinoa and stock in a saucepan and bring to the boil, then reduce the heat and simmer for 12–15 minutes until the quinoa is cooked, adding the asparagus and peas about 2 minutes before the end of the cooking time.
  • Drain the quinoa and vegetables, then return to the pan with the mint and 2 tablespoons of the cheese and season with pepper. Mix well.
  • Serve sprinkled with the remaining Parmesan.
Like This? Try These
More on Food