Quinoa Risotto

I’m OBSESSED with QuinoaQuinoa is one of the world’s most perfect foods. It contains all 8 essential amino acids and is not fattening, just filling. Quinoa is so healthy and delicious that it should be consumed frequently. There is white quinoa, red quinoa and black quinoa. I usually use the red quinoa for salads, because I find it crunchier, and I use the white for warm dishes because it’s softer and more like rice. One of my favorite ways to make quinoa is warm, with caramelized onions, some veggies (I usually use mushrooms, asparagus and spinach) toasted pine nuts (I also LOVE pine nuts) and of course Parmesan.

What you’ll need:

  • One cup of white quinoa
  • One yellow onion, sliced
  • A few cloves of garlic
  • Small mushrooms, sliced or chopped
  • Asparagus, chopped into smallish pieces
  • Balsamic vinegar
  • Brown sugar
  • Veg stock
  • Olive oil, salt and pepper

What to do:

First, bring 2ish cups of water to a boil with a veg stock cube. Add your cup of rinsed white quinoa and lower the heat, let the quinoa simmer and cook until all of the water is absorbed. Make sure it doesn’t burn.

While the quinoa is simmering put some olive oil  into a frying pan, when its hot, add the chopped onion and slow cook it for about 10 minutes on medium heat until the onions start to caramelize. Then, add a teaspoon of brown sugar and a splash of balsamic and stir, let everything cook for a few more minutes.

When the onions are ready, add them to the pot of quinoa and give everything a big stir. Cover to keep warm. Then, add a bit more olive oil to the pan and toss in your mushrooms and asparagus and sauté until they’re cooked and soft. Add some salt and pepper and then mix everything in with the quinoa and onions.


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