Truffle Mushroom Quinoa Risotto w/ Asparagus — Cooking for Family Serves 4 My mom and dad visited Chis and me in New York last weekend, and I realized that I had never prepared a full meal for them. I didn’t get into cooking until I was far away from home, and home cooked meals weren’t common when we lived together either. They have tasted different bites of things during visits since I’ve started “concocting”, but this was the first meal I prepared especially for them. They seemed very impressed and fully satisfied, so I am comfortable recommending this dish for impressing less clean eaters :) Combine and bring to a boil, them allow to simmer for 15 min: 1 cup sprouted quinoa 2 cups Pacific mushroom broth Sauté for 3min, with a pat of butter on medium heat, later adding drops of water to keep veggies from sticking: 2 packages organic shiitake or baby Bella mushrooms, de-stemmed and roughly chopped 1 diced onion 1 minced garlic clove Add and sauté for another 2 min: 1 bunch chopped asparagus Truffle salt to taste (or sea salt) Turn heat off and add quinoa to sauté, thoroughly combining the two. Serve immediately, with an optional topping of raw sheep pecorino for those not so concerned with food combining. Before serving the risotto I opened with the main (size wise) dish — a large, juicy Italian flavored (fresh basil, parsley and oregano) avocado salad. It was a hit! And I ended with an avocado-chocolate pudding ;) High-res

Truffle Mushroom Quinoa Risotto w/ Asparagus — Cooking for Family
Serves 4

My mom and dad visited Chis and me in New York last weekend, and I realized that I had never prepared a full meal for them. I didn’t get into cooking until I was far away from home, and home cooked meals weren’t common when we lived together either. They have tasted different bites of things during visits since I’ve started “concocting”, but this was the first meal I prepared especially for them. They seemed very impressed and fully satisfied, so I am comfortable recommending this dish for impressing less clean eaters :)

Combine and bring to a boil, them allow to simmer for 15 min:
1 cup sprouted quinoa
2 cups Pacific mushroom broth

Sauté for 3min, with a pat of butter on medium heat, later adding drops of water to keep veggies from sticking:
2 packages organic shiitake or baby Bella mushrooms, de-stemmed and roughly chopped
1 diced onion
1 minced garlic clove

Add and sauté for another 2 min:
1 bunch chopped asparagus
Truffle salt to taste (or sea salt)

Turn heat off and add quinoa to sauté, thoroughly combining the two. Serve immediately, with an optional topping of raw sheep pecorino for those not so concerned with food combining.

Before serving the risotto I opened with the main (size wise) dish — a large, juicy Italian flavored (fresh basil, parsley and oregano) avocado salad. It was a hit! And I ended with an avocado-chocolate pudding ;)

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