This recipe is inspired by an amazing quinoa risotto served at Bio, a vegetarian restaurant in Buenos Aires. I made it last night and it totally blew my mind! If you make it without the goat cheese it is also vegan!
2 cups quinoa (available at most Trader Joes)
2 Tbsp extra virgin olive oil
1 small onion, finely diced (or onion powder)
4-6 cups vegetable broth
1 cup white wine
2/3-1 lb asparagus, washed and cut into 1-inch segments
4 oz chevre or similar goat cheese
chopped parsley and lemon zest for garnish
Rinse quinoa in 2-3 changes of cold water. In a 4-quart sauce pan, sautee onion in olive oil until translucent. Add quinoa and white wine and cook over medium-high heat until wine is almost all evaporated. Add enough broth to cover quinoa, and stir. After 2-5 minutes (depending on thickness of the asparagus), stir in asparagus. Simmer uncovered over medium-low heat, stirring and adding broth and splashes of wine (to taste) periodically as quinoa absorbs it. Quinoa is done when tender but has a slight crunch, though I personally cooked it a little extra long to make it a bit softer.
After removing from heat, salt and pepper to taste, add goat cheese and stir until slightly melted into the quinoa. Crumble remaining goat cheese, lemon zest, and parsley over top for garnish (and added flavor).