CREAMY QUINOA RISOTTO
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
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
THREE-CHEESE-AND-MUSHROOM QUINOA RISOTTO
Provided by Mark Bittman
Categories brunch, dinner, lunch, main course, side dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 402, UnsaturatedFat 10 grams, Carbohydrate 50 grams, Fat 15 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 544 milligrams, Sugar 4 grams
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
TOMATO-AND-QUINOA RISOTTO
Steps:
- In a food processor, puree the tomatoes and creme fraiche. Transfer to a mixing bowl and use a wooden spoon to beat in all but 2 tablespoons of the basil. Reserve the remaining basil for garnish.
- Melt the butter in a large saute pan over medium heat and saute the shallot until softened, about 2 minutes. Add quinoa and salt and cook, stirring, 2 minutes.
- Add 1/2 cup of the tomato puree at a time to the pan, stirring until the liquid is absorbed. Continue adding the puree until 6 cups have been added.
- Place the quinoa in a serving dish and drizzle the remaining tomato puree around the edge of the bowl. Garnish with the remaining basil.
Nutrition Facts : @context http, Calories 520, UnsaturatedFat 9 grams, Carbohydrate 72 grams, Fat 20 grams, Fiber 11 grams, Protein 17 grams, SaturatedFat 9 grams, Sodium 520 milligrams, Sugar 12 grams, TransFat 0 grams
QUINOA - RISOTTO STYLE 1
This is my own recipe. I like it, as it's a fast way to eat well and feel great... Quinoa, poblano peppers and parmesan ! Don't use kraft powder. Buy some real parmesan or, even better, Belgioioso 'American Grana' if you're in the USA -- by far one of the best "parmesan" style cheeses you can find in the states. The fact that they admit it's American, gets you over a psychological barrier, and it's just a great product. You'll become addicted...eat it with fruit : figs, mango, guava...
Provided by AsdMRS-NYC
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Make a rù : dice the carrot, celery stalk and half-onion and, in a medium sauce pan, sweat them in a slightly generous amount of quality butter (unsalted). After about 5 minutes, add the poblano, which you have already seeded and rinsed and coursely chopped. Next, add as much quinoa as you think two people are going to eat -- Stir fry the mixture for at least five minutes over low heat, add salt and pepper and chopped up potatoes. Easy on the salt, though.
- add nearly two times as much water as quinoa and bring up the heat, when everything starts to boil, add the goya sazon, cover with a lid or plate and put the fire on low. Let the mix cook, uncovering and stirring every 5 or 6 mintues or so. Add more water, if you need -- then, when all the water has absorbed and the potatoes and quinoa are cooked, grate a generous amount of the grana into the quinoa and sitr so as not to let the cheese clump or string -- it should integrate into the dish. Adjust seasoning and heat hot.
Nutrition Facts : Calories 83.9, Fat 0.2, Sodium 41.3, Carbohydrate 19.3, Fiber 2.7, Sugar 3.5, Protein 2.1
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.
More about "quinoa risotto style 1 recipes"
QUINOA RISOTTO RECIPE (HOW TO MAKE QUINOA RISOTTO) - A …
From abeautifulplate.com
Reviews 10Category Pastas, Risottos, And GrainsCuisine AmericanTotal Time 45 mins
- Preheat the oven to 400 degrees Fahrenheit (200 C). Line a baking sheet with parchment paper and set aside.
- Place the small florets on the baking sheet. Drizzle with 1 tablespoon (15 mL) of olive oil, and season with salt and pepper. Toss to coat and roast the florets until the edges are evenly brown and crispy, flipping the pieces over occasionally to ensure equal doneness, about 20 to 25 minutes. Set aside.
- While the florets roast, in a blender, puree the white beans with the lemon juice, nutritional yeast (if using), 2 teaspoons (10 mL) of the olive oil, and 1/3 cup (75 mL) of the stock. As soon as you have a smooth and creamy purée, stop the blender. Set the bean purée aside.
- Heat the remaining 1 tablespoon (15 mL) of olive oil in a braised or medium-sized soup pot over medium heat. Add the shallots, and sauté until translucent, about 4 minutes. Add the fresh thyme and stir until fragrant, about 1 minute.
EASY QUINOA RISOTTO FROM ARGENTINA | TASTE OFTHE PLACE
From tasteoftheplace.com
Category Appetizer or SideEstimated Reading Time 3 mins
QUINOA RISOTTO - SKINNY CHEF
From skinnychef.com
Estimated Reading Time 4 mins
CREAMY QUINOA RISOTTO RECIPE — EATWELL101
From eatwell101.com
ITALIAN QUINOA RISOTTO LASAGNA | HALF BAKED HARVEST
From halfbakedharvest.com
MUSHROOM QUINOA RISOTTO (QUINOTTO) | NOT ENOUGH …
From notenoughcinnamon.com
QUINOTTO {QUINOA RISOTTO} - THYME & LOVE
From thymeandlove.com
BEST SLOW-COOKER QUINOA RISOTTO RECIPE - HOW TO MAKE SLOW
From delish.com
QUINOA MUSHROOM RISOTTO - JAMIE GELLER
From jamiegeller.com
QUINOA RISOTTO - SKINNYTASTE
From skinnytaste.com
QUINOA RISOTTO WITH ARUGULA AND PARMESAN - MAYO CLINIC
From mayoclinic.org
GARLIC AND PARMESAN QUINOA RISOTTO - ANCIENT HARVEST
From ancientharvest.com
QUINOA RISOTTO | GLUTEN-FREE & PACKED WITH VEGGIES! - THE LEAN …
From theleangreenbean.com
CREAMY QUINOA RISOTTO WITH PARMESAN CHEESE | SUCCESS® RICE
From successrice.com
QUINOA RISOTTO WITH MUSHROOMS AND THYME RECIPE | BON APPéTIT
From bonappetit.com
A VEGGIE BURGER EVEN MEMORIAL DAY MEAT EATERS WILL LOVE
From apnews.com
QUINOA RISOTTO WITH LEMON AND ROASTED TOMATOES RECIPE
From foodandwine.com
RECIPE FOR MISO GLAZED SALMON WITH QUINOA SALAD | KING5.COM
From king5.com
You'll also love