Friday, March 5, 2010

Quinotto (Quinoa Risotto)

Serves 4



1 cup Quinoa
3 cups vegetable stock
1 teaspoon tumeric
1 Tablespoon Onion Powder
1 Tablespoon garlic powder
1/2 cup grated parmesan cheese
1 tablespoon Olive Oil

Toast quinoa in a dry pan until slightly brown around edges.

In a saucepan, mix vegetable stock, tumeric, onion and garlic powder. Bring vegetable stock to a boil. Add toasted quinoa. Bring back to a boil and then lower heat to a simmer. Let it simmer for about 20 minutes or until all the stock is aborbed. Once the quinoa has absorbed all liquid, stir in grated parmesan cheese and olive oil.

Serve as is or with roasted vegetables and your favorite pasta sauce.

Calories per serving: 253 (without sauce or accompaniment)
Ancient Harvest Organic Quinoa, Traditional, 12-Ounce Bags (Pack of 12)The Quinoa Cookbook: Over 70 Great Quinoa Recipes

No comments:

Post a Comment