Looking for healthy recipes that do not feel like boring diet? Equal. Registered nutritionist Abbey Sharp, who happens to regularly contribute to Greatist, gives us a glimpse of his magnificent cookbook The Mindful Glow .
Good. By "good" we not only mean that these recipes are good for you, they are also really delicious. And is not that the most important part? With recipes like espresso granola and pumpkin pecan pie energy bites in the chapter "3 PM Fix" (Yes, there is and that is gold), we can not refuse.
The following Quinotto recipe is straight out of the book, and we're pretty sure you'll make it tonight. We know that we are planning.
When I went to Italy, I had a bucket list of groceries that I had to have, and Risotto was at the top. Creamy, comforting and blessed cheesy! I had some pretty graphic dreams about the stuff. My version omits the starchy rice and instead begins with a mixture of protein-packed quinoa and high-fiber cauliflower, which are pulsed into rice-like "grains". Mixed with sweet, juicy tomatoes, supple peas, tender spring asparagus and a luscious strudel of ricotta cheese, trust me, Nonna will also approve.
Asparagus, peas and tomato quinotto
Production: 4 servings
1 head cauliflower, cut into florets
6 cups low sodium vegetable broth
1 tablespoon extra virgin olive oil, split
1 lb. asparagus, cut and cut into 1 inch pieces
1 1 / 2 cups of halved cherry tomatoes
2 garlic cloves, finely chopped
2 tablespoons fresh thyme leaves, more to garnish
Sea salt and cracked black pepper to taste
1 cup of quinoa (any color), rinsed and drained
1/2 cup dry white wine
1/2 cup frozen peas
1/4 cup + 2 tablespoons ricotta cheese
1/4 cup + 2 tablespoons finely grated Parmigiano Reggiano cheese, rather to Garnish
1 TE lemons lemon peel, more for garnish
1. In a food processor pulsate the cauliflower florets until they reach a rice-like consistency. Measure 2 cups and set aside for another bowl.
. 2 Heat the broth in a small saucepan over medium heat. Cover and keep warm.
. 3 In a medium saucepan, heat 1 tbsp oil over medium heat. Add the asparagus and fry until soft and lightly caramelized. This will take 1 ½ to 3 minutes, depending on how thick your asparagus spears are. Stir in the cherry tomatoes and fry for 2 minutes. Finally, reduce the heat to medium and add garlic and thyme. Stir, until fragrant, about 30 seconds. Season with a pinch of salt and pepper. Draw all the vegetables in a bowl.
. 4 Return the pan to medium heat and add the remaining 1 teaspoon of olive oil. Add the quinoa and the reserved cauliflower. Stir until the quinoa and cauliflower pass into the oil, about 2 minutes. Pour in the white wine and scrape off the aromatic pieces that have found their way to the bottom of the pan. Boil with stirring until the wine is completely absorbed.
. 5 Add about half a cup of the warm vegetable stock and cook with stirring until the broth is almost completely absorbed, 3 to 5 minutes. Add another 1/2 cup broth and stir until the quinoa is tender but still slightly moist – neither soupy nor dry – for about 20 minutes. You're not looking for that extremely dry, fluffy texture you normally strive for when you make a serving of quinoa. This usually takes 4 to 5 cups, but you can use the full 6 cups.
. 6 Add the frozen peas, ricotta cheese, Parmigiano-Reggiano, lemon peel and the cooked vegetables. Stir until the peas are thawed, then season with sea salt and a generous helping of black pepper.
. 7 Divide the quinotto on 4 bowls or plates. Equip each serving with additional Parmesan, lemon peel and thyme leaves and serve.
Abbey Tip: While traditional risotto has a strict protocol for à la minute, can be prefabricated, refrigerated and reheated for up to 3 days. It gets fatter when it's in the fridge. If you want to lighten it up, just puff another drop of ricotta or a dash of vegetable stock.