Summer Pea & Asparagus Quinoa Risotto |
Favourites 26
Total Time: 40 Minutes
Serves 4


  • 250g/1.5 cups uncooked quinoa soaked over night, drained & rinsed
  • 700ml/3 cups vegetable stock
  • 8 spears asparagus ends removed and chopped
  • 1 large white onion finely diced
  • 4 cloves of garlic finely chopped
  • ½ Tsp Himalayan salt
  • ¼ Tsp Black pepper
  • 1 Tbsp avocado oil (can also use olive oil)
  • 4 radishes - finely sliced (use a mandolin if you have one)
  • Small bunch of fresh pea shoots
For The Pea Puree:
  • 225g/1.5 cups frozen garden peas
  • 4 Tbsp coconut milk (can use other plant milk or water)
  • 1 Tbsp avocado oil (can also use olive oil)
  • 5 sprigs fresh mint (use leaves only)
  • ¼ Tsp Himalayan salt
  • Pinch of black pepper


  1. Start by making the pea puree. To defrost the peas, boil some water and cover the peas for a few minutes then drain them. Add all the ingredients to a blender and blend until it reaches a creamy consistency. Set to one side.
  2. In a medium pan, heat a tablespoon of avocado oil over medium heat. Add the onion and cook for a 4-5 minutes until they become translucent. Add the garlic and cook for 2-3 minutes, stirring frequently.
  3. Add the quinoa to the pan, along with the salt, pepper and stock. Bring to the boil and then reduce the heat. Let it simmer for about 8-10 minutes, add the asparagus and stir. Cook for a further 5 minutes until all the liquid has absorbed.
  4. Stir in the pea puree, mix together well and heat it through. Serve into dishes, add the radish slices and pea shoots on top and a drizzle of avocado or olive oil.

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