Asparagus, Pea, and Tomato Quinotto

This recipe is full of the flavors of spring:  lemon, peas, asparagus, thyme, and tomatoes.  Cauliflower is a popular substitute these days for many things and this recipe makes use of it as a replacement for rice.  This is worth a try if the flavors appeal to you.  And this is also a make-ahead.  I froze leftovers and used it for lunches later.  Recipe credit goes to Abbey Sharp:  The Mindful Glow Cookbook:  Radiant Recipes for Being the Healthiest, Happiest You.

Ingredients

1 head cauliflower, cut into florets

6 cups low-sodium vegetable stock [I used chicken stock as that was what I had on hand]

1 Tb. + 1 tsp. extra virgin olive oil, divided

1 pound asparagus, trimmed and cut into 1-inch pieces

1 1/2 cups halved cherry tomatoes

2 cloves garlic, finely minced

2 Tb. fresh thyme leaves, more for garnish

Sea salt and cracked black pepper

1 cup quinoa (any colour), rinsed, and drained

1/2 cup dry white wine

1/2 cup frozen peas

1/4 + 2 Tb. ricotta cheese

1/4 cup + 2 Tb. finely grated Parmigiano-Reggiano cheese, more for garnish

1 tsp. lemon zest, more for garnish 

In a food processor, pulse the cauliflower florets until they reach a rice-like consistency.  Measure out 2 cups and set aside for another dish.

Heat the vegetable stock in a small saucepan over medium-low heat. Cover and keep warm.

 

In a medium saucepan, heat 1 Tb. of the oil over medium-high heat.  Add the asparagus and fry until it begins to soften and lightly caramelize, 1 1/2 to 3 minutes, depending on how thick the asparagus spears are.  

Stir in the cherry tomatoes and fry for 2 minutes

Finally, reduce the heat to medium and add the garlic and thyme.  Stir until fragrant, about 30 seconds.  Season with a pinch each of salt and pepper.

 Scoop all the vegetables into a bowl.

Return the pan to medium heat and add the remaining 1 tsp. olive oil. Add the quinoa and the reserved cauliflower rice.  Stir until the quinoa and cauliflower are coated in the oil, about 2 minutes.  

 Pour in the white wine and scrape up any of the flavourful bits that found their way onto the bottom of the pan.  Cook, stirring, until the wine is fully absorbed.

Add about 1/2 cup of the warm vegetable stock and cook, stirring, until the stock has been almost totally absorbed, 3-5 minutes. Continue adding 1/2 cup at a time, continuing to stir, until the quinoa is tender but still a bit wet - neither soupy nor dry - about 20 minutes.  You're not looking for that super-dry, fluffy consistency you normally aim for with quinoa.  This usually takes 4-5 cups of stock, but yours could take the full 6 cups.

Stir in the frozen peas, ricotta cheese, Parmigiano-Reggiano, lemon zest, and the reserved cooked vegetables.  Stir until the peas have thawed through, then season with salt and a generous helping of cracked black pepper.

Divide the quinotto among 4 bowls or plates.  Top each with additional Parmesan, lemon zest, and thyme leaves, if desired, and serve.