Today, I have a super delicious preview recipe from the upcoming Food Babe Eating Guide! This lemon asparagus quinoa risotto is a perfect dish to make right now, since asparagus are in season and abundant at the market. It’s also very light, filling and incredibly nutritious (just like the rest of the recipes in the Eating Guide program, especially if you would like to shed a couple of pounds before Summer!). Asparagus keep the bloating and under-eye circles in check too. This is such a gorgeous plant to eat on a regular basis just for that.
Also, there are so many great options to use for risotto instead of the standard arborio white rice that risotto recipes usually call for. I love having the option to choose another grain besides nutritionally-lacking white rice. This recipe calls for cauliflower and quinoa, but you can use barley, brown rice, brown lentils or buckwheat instead. This dish is very versatile. Get creative!
- ½ head cauliflower, chopped into pieces
- 2 tablespoons coconut oil or olive oil, divided
- salt and pepper to taste
- ½ pound asparagus, trimmed and chopped into 1” pieces
- ½ small onion, diced
- 2 garlic cloves, diced
- ½ cup quinoa
- ¼ teaspoon salt
- 2 to 2½ cups vegetable stock
- ½ teaspoon curry powder
- zest of 1 lemon
- parsley to garnish
- Choose either cashew cream or sour cream for top:
- ½ cup cashews, ¼ cup water and pinch of salt (if making cashew cream)
- sour cream
- Heat your oven to 400 degrees. On a baking sheet toss the cauliflower with 1 tablespoon of oil. Season with salt and pepper. Bake for 20-25 minutes or until tender and slightly browned.
- While the cauliflower is cooking, bring a pot of water to boil and blanch the asparagus for 1 minute. Drain under cold water and set aside.
- In a large saute pan, heat 1 tablespoon of oil until hot. Add the onion and saute for 3-5 minutes. Add in the garlic and saute 1 minute.
- Add in the quinoa and salt and saute for 2 minutes.
- Add in 1 cup of stock at a time, stirring after each addition until the liquid is absorbed and the quinoa is cooked.
- When the cauliflower is done, toss with ½ teaspoon curry powder and place in a food processor and pulse until it looks like the size of rice.
- 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.
- 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. *There will be some cream leftover if you wish to add more to the recipe or use for leftovers.
If you know someone who would like to eat a recipe like this, please share this post with them. Encouraging everyone to eat and choose healthier options is changing the world! I see it happening everyday.