Lemony Quinoa & Vegetable "Risotto"

Gluten Free. Dairy Free Version. Vegan Version.

This dish is one of the meals included in week three of our 28-Day Detox Diet Program and is full of fresh seasonal veggies paired with a bright creamy lemon flavor. It has a lot less fat than traditional risotto and comes together pretty quickly.  We've also used quinoa, a "friendly carbohydrate", instead of traditional white or arborio rice to give you an extra boost of protein and fiber.  We get heaps of positive feedback from our members and detox diet participants that this is one of their favorite meals in the program, so we wanted to share it with you as well. 

Enjoy it alone as a main meal, as a side dish or toss a scoop over some mixed greens or arugula for a nice, lightweight lunch. Feel free to change up the veggie combination to your liking or based on what veggies you have in the fridge already. Broccoli, mushrooms, green beans, or sugar snap peas would all be awesome in this recipe.  

Lemony Quinoa & Vegetable "Risotto" (PRINT RECIPE)
Serves 4-6

Ingredients:
1 cup dry quinoa                                                                     
1 cup water                                                                            
1 cup organic low sodium veggie broth                                
3 tablespoons organic, grass fed butter or organic ghee (use grapeseed oil for vegan version)                     
3 green onions, diced                                                             
2 ears sweet corn, corn cut off cob raw (Substitute 1 additional zucchini or other veggie of choice if corn-free)
1/2 bunch asparagus, cut into 1 inch pieces                        
1 small zucchini or yellow squash, cut into 1/2 inch square cubes
1/2 cup sugar snap peas, cut in halves
1 bunch fresh basil, diced
½ teaspoon salt, divided
½ teaspoon ground black pepper, divided
¼ cup soft cheese like goat or feta (optional- for dairy free version use 2-4 tablespoons nutritional yeast instead)
2 tablespoons lemon zest (about 1 ½ lemons)
4 tablespoons lemon juice (about 1 ½ lemons)
1 clove garlic, minced
1 tablespoon honey or agave

Directions:

1. Combine quinoa with water and veggie broth in a saucepan, bring to a boil, then place a lid on top and cook until the water is absorbed and the quinoa is tender, about 15 minutes.
2. Meanwhile, combine 1/4 teaspoon salt, 1/4 teaspoon pepper, lemon zest, lemon juice, garlic clove, and agave in a small bowl and whisk together. Set aside.
3. Melt butter in a large skillet over medium-high heat. Add corn, asparagus, zucchini, and sugar snap peas and season with remaining salt & pepper, then sauté 3-5 minutes.
4. Add green onion and sauté an additional 2 minutes or until veggies are tender. 
5. Add cooked quinoa, cheese if using, and the lemony mixture to the skillet with the veggies and stir to combine and the cheese melts, about 30 - 60 seconds, stirring constantly. 
6. Add fresh diced basil leaves on top and serve!

Enjoy!
~Billie & Jen