Quinoa Asparagus Risotto

8 20 247
Ingredients Minutes Calories
Prep Cook Servings
5 min 15 min 3
Quinoa Asparagus Risotto
Health Highlights


1 cup Quinoa, uncooked
1 cup Coconut milk, sweetened (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 247
Calories from fat 47
Calories from saturated fat 19.1
Total Fat 5.3 g
Saturated Fat 2.1 g
Trans Fat 0
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 0.9 g
Cholesterol 0
Sodium 448 mg
Potassium 511 mg
Total Carbohydrate 43 g
Dietary Fiber 5.7 g
Sugars 4.3 g
Protein 9.5 g

Dietary servings

Per Portion

Grain 2.8
Vegetables 1.0

Energy sources


Meal Type(s)