Mushroom Asparagus "Quisotto" (Quinoa Risotto) on Butternut Squash Puree

Mushroom-Asparagus “Quisotto” on Butternut Squash Puree

With apologies in advance to Italians and culinary traditionalists, this twist on risotto featuring quinoa in place of arborio rice is not only a time saver, it’s also loaded with both flavor and nutrition. Quinoa is a complete protein, meaning it provides all nine essential amino acids. It’s an especially great form of protein for anyone on a plant-based diet. It’s also rich in cancer-fighting anti-oxidants and has prebiotic properties that promote gut health. It’s got a sort of nutty flavor and makes a great gluten-free substitute in dishes that rely on pasta or rice. I loved it served on a creamy bed of butternut squash puree, but you could easily serve this on a bed of greens or alongside some wild caught Alaskan salmon.

If you give it a try, I’d love to hear what you think!

Quisotto

Ingredients:

  • 1 lb mushrooms, cleaned and sliced (I like a mixture of Shiitake and Cremini, but all Cremini is fine)

  • 1 bunch Asparagus, cleaned and chopped into 1/2” pieces

  • 1 T Extra Virgin Olive Oil or Vegan Butter (I like Miyoko’s brand)

  • 3 cloves garlic, minced

  • 1 T dried Thyme

  • 1/2 tsp Sea Salt

  • 1 C uncooked Quinoa

  • 2 C Mushroom (or Vegetable) Stock

Instructions:

  1. Saute mushrooms in olive oil or vegan butter. After about 3 minutes, add the asparagus and saute together for another 3 minutes. Remove from pan and set aside.

  2. In same pan, add a bit of olive oil and cook quinoa for 5 - 8 minutes, stirring frequently so it won’t burn.

  3. Add stock. Stir to combine and bring to a boil.

  4. Reduce to a simmer, and continue stirring until nearly all liquid is absorbed.

  5. Add mushrooms and asparagus back to pan and cover for 5 minutes.

  6. Stir ingredients together, and serve.

Butternut Squash Puree

Ingredients:

  • 3 - 4 C Butternut Squash, chopped into 2” piece

  • 1 T Extra Virgin Olive Oil

  • Sea Salt

  • Additional Olive Oil or Vegan Butter (I used Miyoko’s brand)

Instructions:

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment.

  2. Drizzle oil over squash, season with sea salt, and roast in oven for 20 - 30 minutes.

  3. Remove squash from oven and allow to cool slightly.

  4. Place squash in food processor fitted with a blade and process with a bit of butter or oil until very smooth. Season to taste with sea salt and pepper, and serve.