Quinoa Risotto with Roasted Asparagus and Sun-Dried Tomatoes - Domesticate ME!


  • Fresh Ground Pepper
  • Salt
  • 4 ounces sun-dried tomatoes packed in olive oil, drained and chopped
  • ½ cup grated Parmesan cheese
  • ½ cup fresh parsley leaves, packed
  • ½ cup fresh basil leaves, packed
  • 2¼-2½ cups low-sodium vegetable stock, divided
  • + 6 more ingredients
    • ½ cup dry white wine
    • 1 cup quinoa
    • 2 cloves garlic, 1 minced and 1 peeled
    • ½ yellow onion, minced
    • 3 tablespoons extra virgin olive oil, divided
    • ½ pound asparagus spears, woody stems removed

-Pre-heat the oven to 425 degrees. -Place the asparagus on a rimmed baking sheet and drizzle with 1 tablespoon of olive oil. Season with a little salt and fresh ground pepper, and toss to coat. Roast asparagus for 8-10 minutes until lightly brown and just tender. (Don’t overcook them, peeps! You...

View full recipe at SpringPad


Best Wine Deals

See More Deals

Snooth Media Network