Recipe
January 13, 2012
Herbed Quinoa Risotto Recipe

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).
Directions
Yield:
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).
[img_assist|nid=2094311|title=|desc=|link=popup|align=middle|width=225|height=270]Julie Daniluk