Fresh Fruit Quinoa Risotto Food

FRESH FRUIT QUINOA "RISOTTO"

Steps:

• 1. Rinse and drain the quinoa to wash off the bitter coating. Optional: toast the quinoa before cooking by putting it into a frying pan and shaking/stirring it for 10 minutes or so.
• 2. Put the quinoa and juice in a saucepan; bring to a boil. Lower the heat, cover the pan, and simmer for up to 15 minutes (until the quinoa is translucent and the juice has been absorbed). Remove from heat and let rest two minutes.
• 3. Stir in berries, mint, cinnamon, nuts, and nutmeg.

HOT QUINOA BREAKFAST WITH FRUITS

Steps:

• Rinse the quinoa in water using a strainer, as you would was rice.
• Add the quinoa to the water in a medium sized saucepan. Bring to the boil, reduce heat and gentley simmer for 5 minutes.
• Add the apples, raisins and cinnamon. Simmer until the water has absorbed.
• Serve with milk of your choice and sweeten with honey/rice syrup if desired.

LEEK AND QUINOA RISOTTO

Steps:

• Slice the white parts of the leeks only into 1cm rings (1/2 inch rings) rinse well breaking up the sections.
• Add the water and oil to the leeks in a medium saucepan, add tomato puree and bring to the boil. Simmer for five mins then add the quinoa mushrooms and coriander.
• Simmer for a further 15 mins or until all the water is absorbed. Stir in the parsley and lemon juice.
• serve.

THREE-CHEESE-AND-MUSHROOM QUINOA RISOTTO

Steps:

• Cover the dried mushrooms with 1 cup hot water, and set aside until softened, 5 to 10 minutes; drain, and chop, reserving the soaking liquid. Put the butter or oil in a large, deep skillet or saucepan over medium heat. When it is hot, add the shallots and dried and fresh mushrooms, and cook, stirring occasionally, until the shiitakes begin to brown, about 5 minutes.
• Add the quinoa, and cook, stirring occasionally, until it's glossy and coated with butter or oil. Sprinkle with salt and pepper, and then add the wine. Stir, letting the liquid bubble away. Add the porcini soaking liquid, being careful not to pour in any sediment.
• Start adding the stock about 1/2 cup at a time, stirring after each addition and adjusting the heat to maintain a gentle bubble. When the stock is nearly evaporated, add more. Continue to cook, stirring frequently and adding stock as necessary; the mixture should be neither soupy nor dry.
• Begin tasting the quinoa about 20 minutes after you added it; you want it to be tender but not mushy and to have released some of its starch. Once it reaches that stage, after about 25 minutes, stir in the cheeses, along with a little more butter or oil if you like. Stir until the cheeses melt; taste and adjust the seasoning, and serve.

FRESH SPRING ONION AND QUINOA RISOTTO

Steps:

• Rinse the quinoa well under running water for 1 to 2 minutes, until the water runs clear.
• Bring the water to a boil in a small saucepan and add the quinoa. Cover the pan, lower the heat and simmer for 12 to 15 minutes or until the liquid is absorbed. The quinoa should have halos. Let sit for 5 minutes with the cover removed.
• While the quinoa is cooking, heat the oil and saute spring onions until tender, about 6 to 8 minutes. It is okay to let the onions caramelize a little. Add the vermouth and cook 1 minute more.
• Add the cooked quinoa to the sauté pan and blend well with the cooked onions and vermouth. Add the fresh tarragon and cook 1 minute more.
• Season to taste with salt and pepper, and serve.

QUINOA RISOTTO

Steps:

• Place quinoa in strainer and rinse thoroughly, drain.
• Place quinoa in fry pan and cook over med heat, stir often, until darker in color (8 minutes) Remove from pan and set aside.
• Increase heat to med-high.
• Melt butter and add onion and 2 Tab water.
• Cook, stir often, until onion is soft.
• (Add water 1 tbs at a time if seems dry) To pan add broth, milk, quinoa, (if using dried sage add here).
• Bring to boil, stir often.
• Reduce heat and simmer, uncovered, stir occasionally until quinoa is almost tender to bite (10 minutes) Meanwhile, snap off and discard tough ends of asparagus, then cut stalks diagonally into 1-inch pieces.
• Add asparagus to quinoa mixture and cook, stir often, until asparagus is tender when pierced and almost all liquid is absorbed (5 minutes). Reduce heat and stir often until mixture thickens.
• Remove pan from heat and gently stir in fontina cheese and chopped fresh sage.
• Let stand until cheese is melted.
• Transfer to a shallow serving dish.
• Top with Parmesan.

CREAMY QUINOA RISOTTO

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.