Quinoa Risotto

1½ cups quinoa (available at health food stores)

1 tsp. butter

1 large onion, chopped

1 cup vegetable broth

¾ cup almond or rice milk

1½ tsp. sage, chopped

8 ounces asparagus spears

Place quinoa in strainer, rinse thoroughly, drain.  Put quinoa in frying pan and cook over medium heat, stirring often, until darker in color (8 minutes).

Remove from pan and set aside.  Increase heat to medium high.  Melt butter and add onion and 2 Tbs. water.  Cook; stir often, until onion is soft.  (Add water, 1 Tbs. at a time if it seems dry.)  To pay add broth, milk, quinoa, and sage (if using dried).  Bring to boil, stir often.  Reduce heat and simmer, uncovered; stir occasionally until quinoa is almost tender to bite.  Meanwhile, snap off tough ends of asparagus, and cut stalks diagonally into 1-inch pieces.  Add asparagus to quinoa mixture and cook, stir often, until asparagus is tender when pierced and almost all liquid is absorbed.  Reduce heat and stir often until mixture thickens.  Remove from heat, and stir in fresh sage.  Transfer to serving dish.  70 minutes preparation time.  Makes 4 servings.

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