Quinotto Recipes

MUSHROOM QUINOA RISOTTO (QUINOTTO)

Steps:

• In a medium skillet, sauté the sliced mushrooms with a little bit of olive oil until they are cooked but still a bit firm. Remove from the heat and set aside.
• In a large pot on medium-high heat, toast the quinoa in butter (or oil, if using), stirring regularly, until fragrant.
• Add minced garlic and sliced onion and sauté until softened.
• Turn down the heat and cup by cup, add stock, stirring regularly.
• Once all the liquid has been reduced, add the rest of the ingredients: reserved mushrooms, chives, lemon juice and zest, thyme, vinegar, soy sauce (or tamari if using) and Parmesan cheese (or nutritional yeast if using). Stir well for a few minutes, and then remove from the heat.
• Serve immediately with extra chives and parmesan.

RAINBOW QUINOA SALAD WITH FAVA BEANS AND HERBS

Steps:

• Place the quinoa in a strainer and rinse several times with cold water. Heat a heavy medium-size saucepan over medium-high heat and add the quinoa. Stir until the water on the grains has evaporated and the quinoa begins to crackle and smell toasty. Add the water and salt to taste. Bring to a boil, cover and reduce the heat to low. Simmer 20 minutes, until the blond quinoa grains display little white spirals and the water has been absorbed. Place a dish towel over the top of the pot and return the lid. Let sit for 15 minutes. Fluff the quinoa with a fork or with spoons.
• Meanwhile, shell and skin the fava beans. Bring a medium pot of salted water to a boil. Fill a bowl with ice water. Drop the shelled fava beans into the boiling water and boil 5 minutes. Drain and transfer immediately to the cold water. Allow the beans to cool for several minutes, then slip off their skins by pinching off the eye of the skin and squeezing gently. Hold several beans in one hand and use your other thumb and forefinger to pinch off the eyes; have a bowl for the shelled favas close at hand, and this will not take a very long time.
• Transfer the quinoa to a large bowl. Add the favas and the herbs. In a small bowl, whisk together the lemon juice, vinegar, salt to taste, garlic, optional mustard, pepper and the oils. Toss with the quinoa and fava bean mixture. Taste and adjust seasoning. Serve on a large platter or in a wide salad bowl, garnished with the lettuce if desired.