Quinoa Asparagus Risotto

8 20 406
Ingredients Minutes Calories
Prep Cook Servings
5 min 15 min 3
Quinoa Asparagus Risotto
Health Rating


1 cup Quinoa, uncooked
1 cup Coconut milk (full fat)
1 cup Asparagus (chopped)
1 whole lemon(s) Lemon juice
1/2 large pepper(s) Red bell pepper (chopped)
1/2 tsp, ground Thyme, dried
1/4 tsp Cayenne pepper
1 tsp Salt and pepper


1. Cook the quinoa according to package directions. Once cooked, start adding coconut milk to it. Add 1/4 of a cup at a time, stirring until the quinoa soaks it all up. You may not need the full cup. 

2. Meanwhile, steam your asparagus and red pepper. When those are tender, add them to the quinoa and coconut milk. 

3. Stir in juice of lemon, thyme, cayenne, sea salt and pepper.

Nutrition Facts

Per Portion

Calories 406
Calories from fat 186
Calories from saturated fat 140
Total Fat 20.7 g
Saturated Fat 15.6 g
Trans Fat 0
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 1.7 g
Cholesterol 0
Sodium 411 mg
Potassium 674 mg
Total Carbohydrate 44 g
Dietary Fiber 5.7 g
Sugars 2.3 g
Protein 11.1 g

Dietary servings

Per Portion

Grain 2.8
Vegetables 1.0

Energy sources