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Veggie Quinoa

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Veggie Quinoa
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Makes: 4 servings adjust



  • 1 head Cauliflower, cut into florets

Step 1

In a food processor, pulse the cauliflower until it is a rice-like consistency. Measure out 2 cups.


  • 6 cups Low Sodium Vegetable Broth

Step 2

Heat the stock over medium-low heat. Cover and keep warm.


  • 1 tablespoon Olive Oil
  • 1 pound Asparagus, trimmed and cut into 1-inch pieces
  • 1 12 cups Cherry Tomato, halved
  • 2 cloves Garlic, finely minced
  • 2 tablespoons Fresh Thyme Leaves, more for garnish
  • Salt and Pepper

Step 3

Heat olive oil over medium-high heat. Add the asparagus and fry until it begins to soften and lightly caramelize, 2-3 minutes. Stir in the cherry tomatoes and fry for 2 minutes. Finally, reduce the heat to medium and add the garlic and thryme. Stir until fragrant, about 30 seconds. Season with a pinch of salt and pepper. Scoop all veggies into a bowl.


  • 1 teaspoon Olive Oil
  • 1 cup Quinoa, rinsed and drained
  • 12 cup Dry White Wine

Step 4

Return the pan to medium heat and add olive oil. Add the quinoa and the reserved cauliflower rice. Stir until the quinoa and cauliflower are coated in oil, about 2 minutes. Pour in the wine and stir. Cook, stirring, until the wine is fully absorbed.

Step 5

Add about 1/2 c of the warm vegetable stock and cook, stirring, until the stock has been almost totally absorbed, 3-5 minutes. Continue adding 1/2 c at a time, continue stirring, until the quinoa is tender but still a bit wet, about 20 minutes. You're not looking for that super-dry, fluffy consistency. It usually takes 4-5 cups of stock.


  • 12 cup Frozen Peas
  • 14 cup Ricotta Cheese
  • 2 tablespoons Ricotta Cheese
  • 14 cup Parmigiano-reggiano Cheese, finely grated
  • 2 tablespoons Parmigiano-reggiano Cheese
  • 1 teaspoon Lemon Zest

Step 6

Stir in the frozen peas, ricotta cheese, parmigiano-reggiano, lemon zest and the reserved cooked vegetables. Stir until the peas have thawed through, then season with salt and pepper.

Step 7

This can be topped with parmesan, lemon zest or thyme leaves. This can be made ahead and refrigerated for up to 3 days and reheated. To loosen it up again, just swirl in another dollop of ricotta or a splash of vegetable stock.
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