Quinoa RisottoSubmitted by: BUUKWORM14
IntroductionFrom healthy Cooking.com. I used low-soduim chicken broth instead of veggie for the calculations. From healthy Cooking.com. I used low-soduim chicken broth instead of veggie for the calculations.
1 cup quinoa
1 Tbsp. olive oil
1 cup chopped onion
3 cloves garlic, minced
1 cup vegetable broth
1 cup skim milk
8 oz. mushrooms, sliced
3/4 cup Parmesan cheese
Heat olive oil in a heavy saucepan or dutch oven over medium-high heat. Add onion and cook until soft, stirring constantly. Add garlic and quinoa and continue stirring a minute or two. Stir in broth and milk. Bring to a boil, then reduce heat to low and simmer until quinoa is tender, stirring occasionally, approximately 10-12 minutes.
Add mushrooms and cook another 3-5 minutes, stirring often. Remove from heat. Add cheese and let stand a few minutes, so risotto can thicken.
Per serving: 284 calories, 12 g fat, 21 mg cholesterol, 27 g carbohydrate, 3 g fiber, 18 g protein, 4% Vitamin A, 6% Vitamin C, 43% calcium, 18% iron
Number of Servings: 6
Recipe submitted by SparkPeople user BUUKWORM14.