Instructions
Place the quinoa in a strainer and rinse thoroughly for a minute with cold water.
Place the drained quinoa in sauté pan over medium heat and cook the grains for , stirring occasionally, to toast them slightly.
Spoon the quinoa into a bowl and set aside.
Heat the butter and olive oil in the sauté pan.
When the butter has melted and looks foamy, add the onion and cook for , stirring occasionally.
Stir in the quinoa.
Pour in the stock and wine, bring the liquid to a boil and lower the heat.
Cook mixture, stirring occasionally, for or until quinoa is tender but still slightly chewy.
Add the asparagus and cook, stirring occasionally, for .
Stir in the Fontina cheese, 1/4 cup Parmesan cheese and the cream and cook until the cheese has melted and the mixture is creamy.
Serve with remaining Parmesan sprinkled on top.
Makes 4 servings