Creamy Quinoa Risotto Food

CREAMY QUINOA RISOTTO

Creamy Quinoa Risotto image

Just as creamy and delicious as traditional risotto...but it's actually healthy!

Provided by SugarJ85

Categories 100+ Everyday Cooking Recipes

Time 50m

Yield 4

Number Of Ingredients 11

Ingredients

1 cup quinoa
5 cups chicken broth, or as needed
3 tablespoons unsalted butter
1 small yellow onion, chopped
2 cloves garlic, minced
½ cup dry white wine
½ cup freshly grated Parmesan cheese
1 tablespoon heavy whipping cream
¼ teaspoon dried marjoram
¼ teaspoon dried thyme
salt and freshly cracked black pepper to taste

Steps:

Rinse quinoa twice and drain well.
Pour chicken broth into a saucepan; bring to a boil.
Melt butter in a separate saucepan over medium-high heat; saute onion and garlic until onion is soft, about 5 minutes. Stir quinoa into onion mixture; cook, stirring frequently, until quinoa is toasted and coated in oil, about 3 minutes.
Slowly pour wine over quinoa mixture; cook and stir until wine is absorbed, about 5 minutes. Ladle 1/2 cup chicken broth over quinoa mixture; cook, stirring frequently, until absorbed, 3 to 5 minutes. Continue ladling broth, 1/2 cup at a time, over quinoa mixture; cook, stirring frequently, until quinoa is tender and has burst, about 20 minutes. You may not use all the chicken broth.
Mix Parmesan cheese and cream into quinoa mixture; season with marjoram, thyme, salt, and pepper. Add a splash of chicken broth to make quinoa more creamy, if desired.

Nutrition Facts : Calories 323.9 calories, Carbohydrate 30.8 g, Cholesterol 36.8 mg, Fat 15.5 g, Fiber 3.4 g, Protein 10.3 g, SaturatedFat 8.4 g, Sodium 199 mg, Sugar 1.2 g

QUINOA RISOTTO

Quinoa Risotto image

Time 30m

Yield 8 cups

Number Of Ingredients 12

Ingredients

1 10-ounce package pre-washed spinach
1 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon red chili flakes
1 cup quinoa, rinsed under cold water
1 cup dry white wine
4 cups low-sodium, fat free chicken broth or vegetable broth
1 4-ounce package fresh goat cheese, room temperature
4 tablespoons grated Romano or Parmesan cheese
1 lemon, zested and juiced
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt

Steps:

Heat a large skillet over high heat. Add the spinach to wilt 1 minutes, toss often. Turn the heat off and set aside. Warm the oil in another large skillet over medium high heat. Add the oil, garlic, and red chili flakes. Cook 2 to 3 minutes until the garlic becomes fragrant but does not brown. If the garlic begins to brown, reduce the heat to low. Add the quinoa and cook another minute, stirring once or twice until the garlic in mixed in. Add the wine and bring to a boil. Cook another minute until most of the liquid is evaporated. Add the broth, and bring to a slow simmer. Cook 10 to 12 minutes until more than half of the liquid is absorbed.
Roughly chop the spinach. Stir it in along with the goat cheese, lemon zest, lemon juice, the nutmeg, and salt. Sprinkle with grated cheese and serve immediately.

Nutrition Facts : Serving Size 2 cupsCalories per serving

QUINOA MUSHROOM 'RISOTTO'

Quinoa Mushroom 'Risotto' image

Delicious way to enjoy healthy, protein-packed quinoa!

Provided by Claudia

Categories Side Dish Grain Side Dish Recipes

Time 50m

Yield 4

Number Of Ingredients 12

Ingredients

2 cups water
1 cup quinoa
1 tablespoon coconut oil
1 teaspoon chicken bouillon granules
2 tablespoons coconut oil
4 cups sliced crimini ('baby bella') mushrooms
½ large yellow onion, thinly sliced
1 large red bell pepper, seeded and thinly sliced
salt to taste
¼ cup red wine
2 tablespoons soy sauce
¼ cup grated Parmesan cheese, or to taste

Steps:

Mix water, quinoa, 1 tablespoon coconut oil, and chicken bouillon granules in a saucepan; bring to a boil, reduce heat to medium-low, and simmer until white threads appear on the quinoa grains, about 15 minutes.
Melt 2 tablespoons coconut oil in a skillet over medium-high heat. Saute mushrooms, onion, and red bell pepper in hot oil until softened, 5 to 7 minutes; season with salt.
Stir red wine and soy sauce into the vegetable mixture; bring to a simmer, reduce heat to medium-low, and cook until the liquid is reduced, about 10 minutes.
Mix quinoa and vegetables in a large serving bowl; top with Parmesan cheese.

Nutrition Facts : Calories 337.9 calories, Carbohydrate 35.9 g, Cholesterol 4.5 mg, Fat 14.7 g, Fiber 6.3 g, Protein 13.4 g, SaturatedFat 10.6 g, Sodium 704.8 mg, Sugar 2.8 g

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