Best 2 Quinoa Risotto Style Recipes
Embark on a culinary journey with our delightful quinoa risotto-style dish, a symphony of flavors and textures that will tantalize your taste buds. This innovative recipe reimagines the classic Italian risotto with the wholesome goodness of quinoa, creating a healthier and equally satisfying meal.
Our quinoa risotto is a delightful symphony of flavors and textures that will transport you to the heart of Italy. With its creamy texture, savory broth, and vibrant vegetables, this dish is a feast for the senses. Indulge in the delicate nuttiness of quinoa, the sweetness of roasted red peppers, the earthy notes of mushrooms, and the freshness of baby spinach. Each bite is a burst of flavor that will leave you craving more.
But that's not all! This recipe also includes two variations to cater to different dietary preferences. For a vegan delight, try our plant-based version made with creamy almond milk and nutritional yeast, offering a rich and satisfying experience without compromising on taste. And for those who love the classic flavors of seafood, our seafood variation features succulent shrimp and tender calamari, adding a briny depth to the dish.
As a bonus, we've also included a simple yet delicious recipe for roasted vegetables. These colorful and flavorful roasted vegetables are the perfect accompaniment to our quinoa risotto, adding a delightful crunch and a pop of color to your plate.
So, whether you're a vegan, a seafood lover, or simply seeking a healthy and flavorful meal, our quinoa risotto-style dish has something for everyone. Prepare to embark on a culinary adventure that will leave you feeling satisfied and inspired.
RED WINE RISOTTO STYLE QUINOA
Steps:
- Dice medium sized shallot. Melt butter in skillet on low heat. (Can substitute olive oil if desired, but butter will result in a better flavor.) Add diced shallot and cook until soft. Add salt and pepper to taste. Add quinoa and stir. Make sure quinoa is coated with oil. Add red wine -- a full bodied, fruity wine like Merlot is best. Red wine should just cover quinoa. Allow red wine to cook down before adding chicken broth. Add chicken broth slowly, a little at a time. Stir occasionally. Continue adding chicken broth until quinoa is soft. When ready to finish, add another dash of red wine, turn the heat up, and allow the red wine to cook off. Turn stove off. Drizzle with truffle oil to taste and stir. Serve. Makes 2 servings. Top with parmesan.
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
Tips:
- Use a good quality quinoa: Opt for organic quinoa that has been rinsed and sorted to remove any impurities.
- Cook the quinoa in vegetable broth: This will add flavor and nutrients to the risotto.
- Toast the quinoa before cooking: This will give it a nutty flavor and help it to hold its shape.
- Add the liquid gradually: Stir the quinoa constantly and add the liquid in small increments, allowing each addition to be absorbed before adding more.
- Use a variety of vegetables: This will add color, flavor, and texture to the risotto. Some good options include mushrooms, zucchini, bell peppers, and spinach.
- Season the risotto to taste: Use salt, pepper, and other herbs and spices to taste.
Conclusion:
Quinoa risotto is a delicious and healthy alternative to traditional risotto made with rice. It is a versatile dish that can be made with a variety of vegetables, making it a great option for a quick and easy weeknight meal.
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