QUINOA MUSHROOM 'RISOTTO'
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
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
QUINOA RISOTTO
Time 30m
Yield 8 cups
Number Of Ingredients 12
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 RISOTTO
Make and share this Quinoa Risotto recipe from Food.com.
Provided by Mary Hallen
Categories Grains
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
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.
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