Asparagus & Pea Quinoa Risotto

I almost thought this was a flop until we tasted it! Super quick, healthy and yum!

serves 4

  • 1 cup of quinoa or 1/2 cup of dried red lentils and 1/2 cup of quinoa
  • 600ml hot vegetable stock
  • Big bunch asparagus, break off the tough ends and slice into thirds on the angle
  • 1 cup frozen peas or edamame
  • 1 tbsp fresh mint, chopped
  • Zest and juice of one large lemon
  • Sea salt and black pepper
  • Serving ideas: fresh or dried oregano and chives (or any green herbs roughly chopped); a big handful of watercress or rocket; grated parmesan and/or feta

Note: for the vegetables you can use any green, seasonal veg. including broccoli, courgettes, spinach and kale


  1. Place the quinoa (and lentils) with the stock in a saucepan and bring to the boil, then reduce the heat and simmer for 12-15 minutes until the quinoa is cooked. Add the asparagus and peas (or veges. of choice) about 2 minutes before the end of the cooking time.
  2. Drain the quinoa and vegetables, then return to the pan with the lemon, mint and parmesan and season. Mix well.
  3. Serve with more parmesan or crumbled feta or handful of watercress. Enjoy!


Popular Posts