While touring Bob’s Red Mill last week, the tour guide mentioned making a Risotto with Quinoa for dinner the previous night. Sooooo, I bought some Quinoa and did some searching for recipes on-line. Turns out there are quite a lot of recipes for Quinoa Risotto. Here is what I came up with (and it satisfied every member of the family).
1/2 large onion – minced
4 cloves garlic – minced
2 Tbsp. Butter
2 Cups Quinoa – rinsed well
4 Cups broth (I used low sodium Chicken)
1 tsp. Sea Salt
Crushed Red Pepper to taste
Freshly Ground Black Pepper to taste
1 Cup frozen Peas
Flaked Parmesan Cheese
1. In a large saucepan, saute the onion and garlic in the butter.
2. Add the quinoa and saute for 3 or 4 minutes.
3. Add 1/3 the broth, bring to a boil and then simmer until most of the liquid is absorbed. Do this twice more. (Takes about 15 minutes).
4. Add the salt, crushed red pepper and black pepper.
5. About 5 minutes before serving, add the peas.
6. Place a serving on a plate and sprinkle with flaked Parmesan Cheese.
