Recipe: Ezra's Herbed Quinoa Risotto (using winter squash and asparagus)

EZRA'S HERBED QUINOA RISOTTO
"Chef Ezra Title, my cohost on the TV show Healthy Gourmet, created this incredibly healthy recipe."



"Asparagus is an excellent source of vitamin K, as well as numerous B vitamins, including folate, B1, B2, B3 and B6. It's also high in vitamins A and C, iron, manganese, potassium and fiber.

Quinoa and other whole grains are a rich source of magnesium, a mineral that acts as a co-factor for more than 300 enzymes including those involved in insulin secretion and glucose metabolism."

1 tsp extra-virgin olive oil
1 cup diced onion
3 spring garlic scapes (stalks), chopped*
1 cup quinoa, uncooked
1/4 cup unpasteurized apple cider vinegar
2 cups chicken or vegetable stock
1/2 tsp grey sea salt or pink rock salt
1/4 cup canned pureed winter squash or pumpkin
12 asparagus spears, chopped
1/4 bunch parsley, chopped
5 basil leaves, chopped
1/4 bunch chives, chopped
5 green onions, chopped (for garnish)

Add olive oil, onions and spring garlic into a small, shallow pot. Spritz liberally with filtered water or broth to ensure the oil doesn't overheat. Saute on medium-low until translucent, approximately 2 minutes.

Stir in quinoa, coating it with the oil. Turn heat to medium-high and add apple cider vinegar to the pot, stirring constantly.

Once the vinegar has evaporated, add stock and salt. Cover and bring to a simmer, cooking on low for approximately 10 minutes, and stirring occasionally.

Add asparagus spears and simmer for another 5 minutes.

When quinoa is cooked add squash puree and fresh herbs.

Garnish with green onion and serve immediately.

*Spring garlic scapes are the flower stalks that spring out of the garlic bulb. They're rich in allum, which can help protect against osteoarthritis.

Makes 6 servings
Used by permission to Recipelink.com from Random House
Adapted from source: Meals that Heal Inflammation by Julie Daniluk