Artichoke and Asparagus Quinoa Risotto (GF, vegan, sugar-free)

Quinoa's on the menu at our place a lot these days. As a complete protein, it's an excellent way to get extra nutrients into a simple and delicious meal like a risotto. For a potluck we attended last night, I whipped this up so I'd be sure we had something healthy to put on our plates.


It was a hit with everyone - we didn't have a smidge to bring home!


It's a pretty easy but time-intensive dish, so you'll need to leave yourself at least an hour to prepare it when you can be close to the stove. 

If you've never cooked with quinoa before, give it a try. It packs more nutrients than rice - even brown rice - and the subtle nutty flavor is really excellent.

Artichoke and Asparagus Quinoa Risotto


1 can of artichokes in water
1 bunch of asparagus
1 cup of quinoa, dry
1 tablespoon coconut oil (or other oil)
1/2 teaspoon oregano
1/2 teaspoon thyme
1 cup vegetable broth
1 cup almond milk 
1/2 cup nutritional yeast
1/2 tablespoon white miso
1 tablespoon lemon juice
salt and pepper to taste 


1.  Chop and steam the asparagus until bright green and slightly tender.
2.  While the asparagus is steaming, add the quinoa, spices, and coconut oil to a pan over medium heat. Stir it all in the pot to ensure that the quinoa is coated, especially if the coconut oil is still hard.
3. Once the quinoa starts to sizzle and pop a bit, add in the broth, almond milk, nutritional yeast, miso, and salt and pepper.  Allow to come to a rolling boil, and then reduce to a sizzle and cover. Stir again ever 5-10 minutes. This is a good time to do some dishes or putter around the kitchen. Music helps. Resist the urge to leave or it might burn.
4. Once the quinoa starts to soak up a lot of the liquid and you notice there's not much left in the pan, do a quick taste test to see whether it's soft. If the quinoa seems too crunch, you might want to add a little more liquid. You can add in more broth or milk or a little water in 1/4 cup increments. You don't want it to be soupy or mushy - just creamy and soft. 
5. Once the quinoa is finished - all the liquid is incorporated and the quinoa itself is soft and perhaps slightly chewy (not crunch) - mix in the asparagus and the drained can of artichokes along with the lemon. Add a little more salt and pepper if necessary and serve. 


Enjoy!

Katie

{UPDATE:  Check out my friend Tori's comment below if you're interested in some non-vegan substitutions!}