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Grilled Asparagus Quinoa Risotto [Vegan, Gluten-Free]

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The crunchy quinoa is combined with grilled, garlicky asparagus and a creamy dill butter that melts like a dream in your mouth. This dish is easy for a quick dinner and is a lot simpler than ordinary risotto because you won't have to be constantly stirring it. So while it looks fancy, you can effortlessly throw this meal together and impress your friends on a warm summer evening.

Grilled Asparagus Quinoa Risotto [Vegan, Gluten-Free]





Cook Time



For the Risotto:

  • 3 1/2 cups vegetable stock
  • 1 1/2 cups quinoa
  • 1/2 cup frozen peas
  • 1 garlic clove, finely chopped
  • 1 tablespoon olive oil
  • 1 tablespoon fresh dill, chopped

For the Asparagus:

  • 15 asparagus spears
  • 1 1/2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1/2 tablespoon lemon juice
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sea salt

For the Dill Butter:

  • 4 tablespoons vegan butter
  • 1 tablespoon fresh dill, chopped
  • 1 lemon, zested


To Make the Risotto:

  1. Heat the oil in a large pan or wok and sautée the garlic for a few minutes until it’s soft and brown; make sure not to burn it.
  2. Add in the quinoa and 2 1/2 cups of the vegetable stock. Stir this occasionally.
  3. After about 10 minutes most the stock should be absorbed. Add in the remaining cup of stock and frozen peas.
  4. Stir this frequently for about 20 minutes or until the quinoa is cooked through. Add more boiling water if necessary.
  5. Take off the heat, stir in the dill, and season to taste.

To Make the Asparagus:

  1. While the quinoa is cooking, break the tough ends off of the asparagus spears and lay them on a griddle pan.
  2. Combine the rest of the asparagus ingredients in a small bowl and brush each asparagus with the mixture. Drizzle any excess over the asparagus and pan.
  3. Heat the griddle pan over medium/high heat and cook it for 8-10 minutes, turning the asparagus half way through the cook time.
  4. Fold the asparagus into the quinoa once it has finished cooking or place on top of each risotto serving.

To Make the Dill Butter:

  1. Mix all the ingredients together in a small bowl.
  2. You can either stir the butter into the risotto or spoon the butter on top of each risotto serving.

Nutritional Information

Per Serving: Calories: 639 | Carbs: 66 g | Fat: 32 g | Protein: 15 g | Sodium: 1192 mg | Sugar: 4 g





Exciting and adventurous plant-based foods — no boring salads here! Here at The Hungry Herbivores, we use our love of food and compassion for animals to create delicious and nutritious recipes. We strive to show vegans and non-vegans alike, that plant-based diets can be exciting and adventurous - far from the salad stereotype!



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