Pour stock into saucepan and bring to a boil.

Break of ends of asparagus and put in with stock, turn heat down, and simmer for 7 minutes. Remove and discard ends. Slice asparagus on a diagonal about 1/4 inch long. Set aside.

Heat olive oil in pan on medium high.

Once oil is hot add mushrooms and don’t stir for one minute until they have started to brown. Sprinkle with salt and pepper and saute for about 5 minutes. Remove from pan and set aside.

Lower heat to medium and add shallots.

Saute for 3-5 minutes, then add garlic and saute one minute.

Add the quinoa and stir for about two minutes.

Add the wine and cook until most of the liquid is absorbed (you can substitute in another ½ cup of stock if you don’t want to use wine).

Add 1/2 cup of stock and stir until almost dry. Season lightly with salt and pepper.

Keep adding stock 1/2 cup at a time and stir and cook for 3-4 until liquid is mostly absorbed until quinoa is cooked (takes about 20-25 minutes--quinoa “tails” will start popping out).

Stir in thyme, mushrooms, and asparagus and cook an additional 4 minutes.

Remove from heat and lemon zest and parsley.

Taste and season with more salt and pepper if necessary. If making the vegan version and would like it creamier or more flavor add a teaspoon of truffle oil or a tablespoon of earth balance. You can also follow the regular risotto recipe and add butter and cheeses if you are not looking for a vegan version.