Asparagus Quinoa Risotto

Quinoa

1 1/2 cups quinoa
2 cups of water and 1 cup of low sodium vegetable broth
1 tsp olive oil
1/2 tsp sea salt

Vegetables

1 tbs olive oil
2 medium leeks, chopped (both white and green parts)
2 lbs asparagus cut in 1/2 inch long pieces
1/2 tsp sea salt

Finishing

1/3 cup tahini
1/3 cup low sodium vegetable broth
1 tsp salt
1/4 tsp cayenne pepper

Place quinoa in a medium sized saucepan with water, broth, oil, and salt. Cover and bring to a boil. Once boiling, turn to low heat and simmer until the water has absorbed (usually about 15 minutes).

Heat a pan over med-high heat and add 1 tbs olive oil. Add the leeks and cook about 5 minutes (I added just a splash of veggie broth for a little more flavor. This is totally optional). Add asparagus and cook until barely tender. Add the sea salt and cook for 1 more minute.

Combine the remaining ingredients in a little bowl, whisking until smooth. Add to the cooked vegetable mixture and stir to combine. Add the cooked vegetable mixture to the quinoa and mix.

This turned out awesome as is, but I was in the mood for something a little "cheesier". So, as a variation, I took a bowl and poured maybe a 1/3 cup of hemp milk and 2 tbs of nutritional yeast and whisked with a fork. I took a serving of the finished quinoa and mixed it into the bowl. That turned out awesome and really satisfied my craving. Plus, I added a ton of extra protein and B-Vitamins by doing that. Bonus!

I adapted this recipe from the cookbook "A Taste of Vitality."