Quinoa Risotto

Ingredients

• Bacon1 strip (30 g)
• Oil1/2 tablespoon (5 ml)
• Onion1/4 count (38 g)
• Garlic1/2 clove (2 g)
• Quinoa1/2 cup (100 g)
• Parsley1/2 tablespoon (2 g)
• Asparagus1/4 cup (35 g)
• Peas1/4 cup (50 g)
• Parmesan Cheese2 tablespoon (10 g)
• Evaporated Whole Milk2 tablespoon (30 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked peas and asparagus. Remember to soak and wash the quinoa well before cooking.

2. 2

   Step 2

   You also need double the volume of hot water or vegetable/chicken/meat broth.

3. 3

   Step 3

   If you do not have cooked peas and asparagus, place the peas in a pot of boiling water for 6 minutes. With 3 minutes left, add the asparagus.

4. 4

   Step 4

   Chop the bacon, onion, garlic, asparagus and parsley.

5. 5

   Step 5

   Heat a pan and place the chopped bacon until crispy. Remove and set aside.

6. 6

   Step 6

   Separately, place the oil in a deep frying pan over medium-high heat. Add the garlic and onion. Stir-fry until golden brown.

7. 7

   Step 7

   Add the quinoa and broth, cook until the liquid is evaporated. Stir occasionally and add more broth if required.

8. 8

   Step 8

   Once the quinoa is done, add the peas and asparagus. Cook for 3 minutes.

9. 9

   Step 9

   Add the grated cheese, milk, parsley and the bacon set aside. Season to taste with salt and pepper and mix well before removing from heat.

10. 10

    Step 10

    Serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Quinoa Risotto can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.