Summer Pea & Asparagus Quinoa Risotto | SheerLuxe

Ingredients

• 250g/1.5 cups uncooked quinoa soaked over night, drained & rinsed
• 700ml/3 cups vegetable stock
• 8 spears asparagus ends removed and chopped
• 1 large white onion finely diced
• 4 cloves of garlic finely chopped
• ½ Tsp Himalayan salt
• ¼ Tsp Black pepper
• 1 Tbsp avocado oil (can also use olive oil)
• 4 radishes - finely sliced (use a mandolin if you have one)
• Small bunch of fresh pea shoots