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By Food52
Quinoa–Red Lentil Risotto With Asparagus & Peas
Instructions
Cook:30min
The pairing of red lentils and quinoa is perfect for a plant-based, protein-packed risotto. Add in asparagus and peas and you've got yourself a complete recipe!
Updated at: Mon, 09 Dec 2024 07:53:45 GMT
Nutrition balance score
Great
Glycemic Index
39
Low
Glycemic Load
28
High
Nutrition per serving
Calories505.2 kcal (25%)
Total Fat13.2 g (19%)
Carbs70.7 g (27%)
Sugars7 g (8%)
Protein29.5 g (59%)
Sodium1654.5 mg (83%)
Fiber11.5 g (41%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
½ cupdried red lentils
soaked, then drained and rinsed
½ cupquinoa
soaked, then drained and rinsed
875mlstock
salt
to taste
2 tablespoonsParmesan
finely grated, optional, plus extra to serve
1 splasholive oil
or grass-fed butter
225gasparagus
woody ends trimmed, cut into 1-inch, 2.5cm pieces
salt
freshly ground black pepper
1garlic clove
finely chopped
½ cupfrozen peas
thawed
1 squeezefresh lemon juice
Instructions
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Notes
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Delicious
Easy
Fresh
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Makes leftovers
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