Domestic Quinoa Cauliflower & Asparagus Risotto

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  • Quinoa cauliflower asparagus risotto ingredients

    Domestic White Quinoa makes this complete protein whole grain "LOCAL"

  • Quinoa cauliflower asparagus

    Experiment with textures by slicing the tomatoes differently, cutting the asparagus on a bias and keeping the stems on the mushrooms.


INGREDIENTS

  • 2 c. water
  • 2 T. extra virgin olive oil
  • 2 T. garlic, minced
  • 1/2 c. sweet onion, diced
  • 2 c. cremini mushrooms, quartered, stems included
  • 2 c. baby spinach
  • 2 c. cauliflower, whole head, riced and roasted
  • 2 c. standard asparagus, bias-cut
  • 4 c. whole milk
  • 2 c. Parmesan cheese, shredded
  • 2 c. cherry tomatoes, cut in 1/2, bias-cut
  • 1/2 t. kosher salt

Directions

  1. Cook InHarvest Domestic White Quinoa per package instructions.
  2. Pre-heat oven to 400°F and roast off the riced cauliflower for about 20 minutes or until slightly browned. Reserve for later use.
  3. Sauté onions with the garlic in oil about 4 minutes until translucent.
  4. Add cremini mushrooms and asparagus, sauté for about 5 minutes. Add roasted, riced cauliflower and cooked quinoa.
  5. Add milk, vegetable stock and parmesan cheese. Mix well and bring to a simmer.
  6. Add spinach, mix well and serve with cherry tomatoes on top.

Recipe Yield: 13 cups

Chef Tip

When ricing the cauliflower keep the base intact and rice the whole thing to avoid food waste.

Serving Suggestion

Experiment with textures by slicing the tomatoes differently, cutting the asparagus on a bias and keeping the stems on the mushrooms. It is all about presentation. The more you want to take a picture of the dish and post it on social media, the better it will taste!