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Name: Quinoa & Asparagus Risotto
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 2
Cuisine: not set
Ingredients: 1 cup Quinoa; 1 cup Asparagus chopped; 1 each Lemon juiced; 1 pinch Cayenne pepper; 1/2 teaspoon Thyme dried or fresh; 1 pinch Sea Salt to taste; 1/2 each Red pepper chopped

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INGREDIENTS

1 cup Quinoa
1 cup Asparagus ; chopped
1 each Lemon ; juiced
1 pinch Cayenne pepper
1/2 teaspoon Thyme ; dried or fresh
1 pinch Sea Salt ; to taste
1/2 each Red pepper ; chopped

Servings

INSTRUCTIONS

Cook quinoa per directions

Once cooked add coconut milk (1/4 cup at a time); stirring until quinoa soaks it up (may not need all of it)

Cook asparagus and red pepper

When tender add them to the quinoa

Stir in lemon juice, thyme, cayenne, and salt

NOTES

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Nutrition

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Serving Size: 1 Serving (270g)
Recipe Makes: 2 Servings

Calories: 450
Calories from Fat: 65 (14%)

Amt Per Serving		% DV

	Total Fat 7.2g	10 %
	Saturated Fat 0.9g	4 %
	Monounsaturated Fat 1.8g
	Polyunsanturated Fat 3.8g
Cholesterol 0mg		0 %
Sodium 2335.4mg		81 %
Potassium 916.6mg		24 %
Total Carbohydrate 82.9g		24 %
	Dietary Fiber 12.5g	50 %
	Sugars, other 70.3g
Protein 18.4g		26 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 450

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