- By Alyssa Delmonico, CHHC, AADP; Wellness Director at Circuit of Change

Packed with nutrients and high in protein, this quinoa and asparagus risotto is great for a side option or a main dish for your vegetarian or vegan friends!

Ingredients (Makes 2 servings)
1 cup quinoa 
1 cup light coconut milk 
1 cup asparagus, chopped
1/2 red pepper, chopped
Juice of 1 lemon
Pinch of cayenne
1/2 teaspoon thyme 
Sea salt, to taste   

Cook the quinoa according to the package directions. Once cooked, start adding the coconut milk to it, 1/4 of a cup at a time, stirring until the quinoa soaks it all up. You may not need the full cup. Meanwhile, steam your asparagus and red pepper. When those are tender, add them to the quinoa and coconut milk. Stir in the lemon juice, thyme, cayenne, and salt.

Optional: Throw your asparagus and red peppers on the grill! Drizzle olive oil over your veggies until coated. Grill for 5-8 minutes, until nicely charred, turning every couple of minutes to cook evenly. 

About Alyssa

Alyssa Delmonico is a Certified Integrative Nutrition and Health Coach, Mind Body Bootcamp Teacher, and the Wellness Director at Circuit of Change. Alyssa is on a mission to help active people feel your best from the inside out. She makes clean plant-based eating easy (and super tasty) through her online detox programs, nutrition workshops, and ongoing health coaching support.

Her online Seasonal Detox Program can be done from any where in the world. The program includes a step-by-step Detox Manual, over 60 Mouthwatering Recipes, Simple Detox Tools, Meal Plans, Shopping Lists, Unlimited Email Support, and access to a private Detox Facebook Group. All materials are sent via email to ignite immediate and long lasting healthy habits!