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+ servings
Bowl of quinoa topped with asparagus, and grated parmesan.

Quinoa Risotto with Roasted Asparagus and Sun-Dried Tomatoes

Author - Serena Wolf
Prep Time: 20 minutes
Cook Time: 30 minutes
Yields: 2 entree servings, 4 side servings


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


  • -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 want them to have a little bit of crunch.) When cool enough to handle, slice the spears into 1-inch pieces and set aside.
  • Heat the remaining 2 tablespoons of olive oil in a large Dutch oven or saucepan. When hot, add the minced onion and minced garlic and sauté for 2-3 minutes until the onions become translucent.
  • Add the quinoa to the pan and stir to coat with oil. Cook for 2 minutes, stirring constantly, until the grains are lightly toasted.
  • Add the white wine to the pan and cook, stirring constantly, until all of the liquid has been absorbed, about 2 minutes.
  • Add 1¾ cups vegetable stock and bring to a boil. Lower until just simmering, cover and cook for 13-15 minutes until the liquid has been absorbed.
  • While the quinoa is cooking, you’re going to make an herb puree. Place the basil, parsley, 1 peeled garlic clove and ½ cup vegetable stock in a blender or food processor. Puree until smooth.
  • Stir the herb puree and Parmesan cheese into the cooked quinoa. (If the mixture is too thick, you may want to add another ¼ cup of vegetable stock.)
  • Add the roasted asparagus and sun-dried tomatoes and cook for 1 minute until heated through. Taste and season with a little salt and fresh ground pepper.
  • Serve warm. Top with extra Parmesan if that floats your boat.