Add in the quinoa and 2½ cups of the vegetable stock. Stir occasionally.
After about 10 minutes most the stock should have been absorbed. Add in the remaining cup of stock and frozen peas. Stir frequently for about 20 minutes or until the quinoa is cooked through. Add more boiling water if necessary.
Take off the heat, stir in the dill and season to taste.
For the Asparagus
While the quinoa is cooking, break the tough ends off of the asparagus spears and lay them on a griddle pan.
Combine the rest of the asparagus ingredients in a small bowl and brush each asparagus with the mixture fully. Drizzle any excess over the asparagus and pan.
Heat the griddle pan over med/high and cook for 8-10 minutes, turning half way.
Fold into the quinoa once it has finished cooking or place on top of each risotto serving
For the Dill Butter
Mix all the ingredients together in a small bowl.
You can either stir the butter into the risotto or spoon the butter on top of each risotto serving.
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/grilled-asparagus-quinoa-risotto/