Grilled Asparagus Quinoa Risotto
[Vegan, Gluten-Free]

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.