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Quinoa Risotto | www.notafoodexpert.com

I love the traditional Italian risotto, packed with carbs and cheese…. mmmm such comfort food! But for the times I’m worried about being healthier I end up cooking this lighter version with quinoa that is considered a super food, rich in proteins and antioxidants! This dish is a great option both for lunch or dinner and goes easily with everything, and if you skip the cheese you have a vegetarian dish!

Ingredients

  • 1 cup of red quinoa (you can also use white quinoa)
  • 1 onion finely chopped
  • 1 garlic clove minced
  • 1 tbsp. olive oil
  • 1/2 cup white wine
  • 1 1/2 cups of water
  • 1  cube vegetable stock
  • 4 tbsp. freshly grated parmesan (optional)
  • Salt and freshly ground pepper to taste

Instructions

  1. Warm the oil in a large skillet over medium high heat. Add the onion and garlic and cook 2 to 3 minutes until the garlic becomes fragrant but does not brown.
  2. Add the quinoa and cook for a minute always stirring.
  3. Add the wine, vegetable stock and pepper to taste, stirring until the liquid is evaporated.
  4. Add the water and when it starts boiling , reduce the heat to low.
  5. Cook for 30 min stirring occasionally.
  6. When most of the liquid is absorbed, add the parmesan and adjust salt if needed.
  7. Serve immediately.

Note:

I don’t use cheese when I want a lighter recipe, but the cheese adds extra flavour. You can also cook this quinoa with mushroom , zucchini in cubes or carrot in cubes.

I also had some small shrimps to top it up and add some more protein, they were seared in coconut oil, garlic, and topped with lemon zest and chopped parsley!

 

Tags : healthyhealthy risottoquinoareceptrecipereciterisotto
Irianne

The author Irianne

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