Pumpkin Asparagus Quinoa Risotto

February 04, 2014

150

Autumn flavor for any time of the year.

1 cup cooked quinoa
2 garlic cloves, minced.
2 tablespoon chopped onion
1 tablespoon olive oil
1 cup asparagus, cut into 1-inch segments.
1 cup cooked pumpkin flesh
2 tablespoon water

Heat olive oil in a skillet, saute garlic and onion for 1 minute. Add asparagus and cook 2 minutes. Add water (or vegetable broth) and cook 2 more minutes, adding more water if necessary. Add quinoa and mix, let it absorb the liquids. Add pumpkin, season with salt (or Parmesan cheese if not vegan) and pepper, mix to combine. Stir over low heat for 1 minute. Remove from heat.

Nutritions

Calories
264

Sodium
5mg
0% DV

Fat
8g
12% DV

Protein
9g
18% DV

Carbs
39g
13% DV

Fiber
5g
20% DV