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Herbed Quinoa Risotto Recipe

Herbed Quinoa Risotto Recipe - Photo by Julie Daniluk

A healthy anti-inflammation lunch dish from chef Ezra Title. Asparagus is an excellent source of vitamin K, as well as numerous B vitamins, and quinoa is a rich source of magnesium.

6 servings

1 tsp extra-virgin olive oil
1 cup diced onion
3 spring garlic scapes (stalks), chopped
1 cup quinoa
1/4 cup unpasteurized apple cider vinegar
2 cups chicken or vegetable stock
1/2 tsp grey sea salt or pink rock salt
1/4 cup canned puréed squash or pumpkin
12 asparagus spears, chopped
1/4 bunch parsley, chopped
5 basil leaves, chopped
1/4 bunch chives, chopped
5 green onions, chopped (garnish)


Step 1: Add olive oil, onions and spring garlic into a small, shallow pot. Spritz liberally with filtered water or broth to ensure the oil doesn't overheat. Sauté on medium-low until translucent, approximately 2 minutes.

Step 2: Stir in quinoa, coating it with the oil. Turn heat to medium-high and add apple cider vinegar to the pot, stirring constantly.

Step 3: Once the vinegar has evaporated, add stock and salt. Cover and bring to a simmer, cooking on low for approximately 10 minutes, and stirring occasionally.

Step 4: Add asparagus spears and simmer for another 5 minutes.

Step 5: When quinoa is cooked add squash purée and fresh herbs.

Step 6: Garnish with green onion and serve immediately.

See more recipes from Julie Daniluk.

Reprinted with permission from Julie Daniluk's Meals That Heal Inflammation (2011 Random House Canada).


Julie Daniluk


Julie Daniluk

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