Yesterday I made quinoa for the first time, and it was delicious. I wanted something warm and creamy, but without the effort of a risotto. Plus quinoa is super healthy. I paired it here with spinach and mushroom, but this recipe would work with most any vegetable you have on hand or want to use.Quinoa Risotto
1 c quinoa
1 T butter
1 onion
1 1/2 c broth
3/4 c milk
1/2 c Parmesan cheese
salt and pepper to taste
vegetables of your choice, spinach, mushroom, asparagus, peas, corn, etc
Rinse quinoa thoroughly under running water, then toast in a dry pan about 5 minutes, stirring. Remove quinoa, add butter to pan and cook onions until softened. Add back the quinoa, milk, and 1 c broth. Bring to a boil, stirring often, cook about 10 minutes, adding more broth as needed. Add vegetables of choice and cook 5-10 minutes more, stirring often, until thickened and quinoa feels done and is slightly thickened. Remove from heat, adjust salt and pepper, and stir in cheese.
5 comments:
Hi there your blog is lovely I love your recipes. :0) Let me know if you would like to swap links, here is my gluten free xmas cake link
Click here for gluten free christmas cake recipe
I love using quinoa it is a favourite. :-)
what's on the plate with the quinoa? chicken?
d - chicken! fried chicken and cranberry relish. mmmm.
jeena-
this is th first time I've used quinoa, your christmas cake looks great!
I'm not a big fan of quinoa, but I've got to admit this sounds like it would be good! I'll have to dust off the big jar of it that I keep in the back of the pantry for a rainy day.
That chicken looks amazing. This is one of my husbands favorite dishes but I can never get it just right. This looks delicious.
-Sylvia
Seiko Ananta
Post a Comment