Vegan Risotto with Quinoa, Asparagus and Cauliflower
Ingredients
The base
-
1
medium head
cauliflower
-
1
cup
uncooked quinoa
-
2 ⅓
cups
Almond Breeze almondmilk Original Unsweetened
-
15
ounces
reduced-sodium white beans
-
1
large
shallot
-
1
clove
garlic
-
2
tablespoons
nutritional yeast
-
2
tablespoons
freshly squeezed lemon juice
-
3
tablespoons
chopped fresh chives
The vegetables
-
1
pound
asparagus
-
14-16
ounces
quartered artichoke hearts
The seasonings
-
2
tablespoons
extra-virgin olive oil
-
1
teaspoon
kosher salt
-
½
teaspoon
ground black pepper
Instructions
- Preheat the oven to 425°F and prepare baking sheets.
- Toss cauliflower florets with olive oil, salt, and pepper, then roast until tender.
- Prepare artichokes and asparagus, season, and roast until caramelized.
- Blend remaining cauliflower with beans, garlic, lemon juice, nutritional yeast, and almond milk until smooth.
- Sauté shallot in olive oil, add quinoa, season, and cook with almond milk until absorbed.
- Combine the cauliflower puree with the quinoa, adding more almond milk for creaminess.
- Serve the quinoa topped with roasted vegetables and chives.
Nutrition Facts (estimated)
Servings
4
Calories
445
Total fat
13g
Total carbohydrates
66g
Total protein
22g
Sodium
20mg
Cholesterol
0mg
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