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-COUSCOUS "RISOTTO"

Quinoa-Couscous

This has the creamy texture of risotto without the constant stirring. Use only ISRAELI couscous, which is larger than regular couscous. (Can usually be found in ethnic section of grocery store)

Provided by Outta Here

Categories Grains

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1/2 cup red onion, chopped
1/4 cup green onion, chopped (with some of the green part)
2 garlic cloves, peeled and minced
1/2 cup quinoa, rinsed and drained
1/2 cup israeli couscous
1 cup orange juice
1 1/8 cups low sodium chicken broth
1/2 teaspoon ground ginger
1 teaspoon ground cumin
1/4 cup slivered almonds, toasted
salt and pepper, to taste

Steps:

Heat oil in high-sided skillet (with lid) over medium-high heat. Sauté red onion for 2 minutes. Add garlic and green onion and continue sautéing for 1 minute.
Stir in remaining ingredients (except almonds, salt and pepper).
Bring to a boil; reduce heat and cover. Simmer for 15 minutes until liquid is absorbed.
Remove lid and stir in almonds. Mixture should be "creamy". Season with salt and pepper to taste.
Serve.

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