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Quinoa Risotto

1 1/2 cups quinoaquiona
1 tbsp olive oil
1 tbsp butter
1 sweet onion, chopped fine
4 cloves fresh garlic
1/8 tsp cayenne pepper
3 cups low-sodium vegetable or chicken broth
1/2 cup white wine
1 lb fresh spinach
4 oz goat cheese
Parmesan, lemon zest, and parsley for garnish

Rinse quinoa in a metal sieve until water runs clear.
Spray a skillet with cooking spray and sauté spinach until tender, then set aside.
Heat olive oil and butter over medium heat, then add onion and sauté until tender.
Add garlic and cook for one minute.
Add wine, quinoa, and cayenne pepper and simmer until wine is almost evaporated, stirring frequently.
Add enough broth to cover quinoa and cook uncovered over medium low heat for about fifteen minutes. Add more broth as the liquid absorbs, stirring frequently.
Stir in spinach during the last two minutes of cooking time.
Remove from heat and stir in 3 ounces of goat cheese and salt and pepper to taste.
Sprinkle parsley, Parmesan, lemon zest, and remaining goat cheese over the quinoa and serve immediately.

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