Ingredients

• 1 2/3rd cups quinoa, rinsed
• 2 ½ cupshot vegetable stock
• 250 gms. asparagus, chopped
• 1 1/3 cups green peas
• 1 tbsp. chopped mint
• 3 tbsp. grated parmesan cheese
• Black pepper to taste

How to Make Asparagus and Pea Quinoa Risotto

• Place the quinoa and stock in a saucepan and bring to a boil.
• Then reduce the heat and simmer for 12-15 minutes, until the quinoa is cooked, adding the asparagus and peas for 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 tbsp. of the cheese and season with black pepper.
• Mix well.
• Serve sprinkled with the remaining parmesan cheese.