A few months ago when I was googling risotto recipes for different ingredient combinations, I came across a recipe that replaced arborio rice with the grain quinoa. Not knowing what quinoa (pronounced keen-wah) was I quickly moved past the recipe. A few weeks ago Robert and I were discussing nutrition with our trainer and he mentioned that quinoa is a whole grain that's packed with protein.
So this week I decided to make quinoa with ingredients I love in risotto, mushrooms and broccoli. One of the things I love the most about this quinoa recipe is that it is much less involved than risotto, but has a similar taste and texture. If you like risotto and you're trying to eat healthier, you should try this recipe.
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Quinoa with Mushrooms and Broccoli
1 cup rinsed quinoa
2 cups salted water
1 medium yellow onion, chopped
1 tablespoon butter
1 garlic clove, pressed
1 package sliced baby bella mushrooms
1 package shiitake mushrooms, stemmed and sliced
1 head of broccoli cut into florets
2 teaspoons fresh thyme
1 cup dry white wine
Grated Parmesan cheese
Bring the 2 cups of salted water to boil in a medium saucepan. Add the quinoa, reduce the heat to medium-low and simmer covered until the water is fully absorbed, about 15 minutes.
Source: Adapted from Bon Appetit