Quinoa and aspargus togehter make a healthy risotto with heaps of protein and all nine essential amino acids.

Ingredients (3 Personen)

• 250g organic quinoa
• 1 onion
• 3 garlic gloves
• 1 bunch of aspargus
• 6-10 mushrooms
• oil, salt, pepper and herbs to season


Chop up the onion and garlic into small pieces, then cut the aspargos and mushrooms. Now brown the onion and garlic with some oil, then add the seasonings before adding the aspargus, mushrooms and quinoa. Douse with water (optional white wine first) and add vegetable broth. Cook it for 20 min or until the quinoa is soft. If necessary, add water and broth while cooking.