Best 4 Quinoa Couscous Risotto Recipes
Quinoa couscous risotto is a delicious and healthy dish that is packed with flavor. It is a great alternative to traditional risotto, as it is made with quinoa and couscous, which are both healthier grains. This dish is also very versatile, as it can be made with a variety of different vegetables, proteins, and herbs. With its vibrant colors and delicious flavors, quinoa couscous risotto is sure to be a hit at any dinner party.
Here are our top 4 tried and tested recipes!
CREAMY QUINOA RISOTTO
Just as creamy and delicious as traditional risotto...but it's actually healthy!
Provided by SugarJ85
Categories 100+ Everyday Cooking Recipes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Rinse quinoa twice and drain well.
- Pour chicken broth into a saucepan; bring to a boil.
- Melt butter in a separate saucepan over medium-high heat; saute onion and garlic until onion is soft, about 5 minutes. Stir quinoa into onion mixture; cook, stirring frequently, until quinoa is toasted and coated in oil, about 3 minutes.
- Slowly pour wine over quinoa mixture; cook and stir until wine is absorbed, about 5 minutes. Ladle 1/2 cup chicken broth over quinoa mixture; cook, stirring frequently, until absorbed, 3 to 5 minutes. Continue ladling broth, 1/2 cup at a time, over quinoa mixture; cook, stirring frequently, until quinoa is tender and has burst, about 20 minutes. You may not use all the chicken broth.
- Mix Parmesan cheese and cream into quinoa mixture; season with marjoram, thyme, salt, and pepper. Add a splash of chicken broth to make quinoa more creamy, if desired.
Nutrition Facts : Calories 323.9 calories, Carbohydrate 30.8 g, Cholesterol 36.8 mg, Fat 15.5 g, Fiber 3.4 g, Protein 10.3 g, SaturatedFat 8.4 g, Sodium 199 mg, Sugar 1.2 g
QUINOA-COUSCOUS "RISOTTO"
This has the creamy texture of risotto without the constant stirring. Use only ISRAELI couscous, which is larger than regular couscous. (Can usually be found in ethnic section of grocery store)
Provided by Outta Here
Categories Grains
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in high-sided skillet (with lid) over medium-high heat. Sauté red onion for 2 minutes. Add garlic and green onion and continue sautéing for 1 minute.
- Stir in remaining ingredients (except almonds, salt and pepper).
- Bring to a boil; reduce heat and cover. Simmer for 15 minutes until liquid is absorbed.
- Remove lid and stir in almonds. Mixture should be "creamy". Season with salt and pepper to taste.
- Serve.
COUSCOUS RISOTTO
Steps:
- Place oil in a 14- by 9- by 2-inch oval dish. Cook, uncovered, at 100 percent in a high-power oven for 2 minutes. Stir in onion and garlic. Cook for 2 minutes. Stir in spices and cook for 3 minutes.
- Stir in couscous and pour broth over mixture. Cook for 10 minutes.
- Remove from oven. Stir in salt and pepper.
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 10 grams, Carbohydrate 30 grams, Fat 12 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 305 milligrams, Sugar 1 gram
CURRY QUINOA AND COUSCOUS SALAD
This hearty recipe is good as a main dish or a side. I make this on the weekend so I have this all week.
Provided by NMINE
Categories Salad Grains Quinoa Salad Recipes
Time 55m
Yield 10
Number Of Ingredients 21
Steps:
- Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
- Bring 1 1/2 cups water to a boil in a saucepan; remove from heat and stir couscous into the water. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
- Combine quinoa, couscous, chickpeas, tomatoes, red bell peppers, celery, cranberries, pecans, shallots, parsley, and cilantro.
- Combine lemon juice, curry paste, soy sauce, sugar, sesame oil, cumin, and salt in a blender; blend until smooth. Slowly pour olive oil into the blender while it is still running until dressing is emulsified. Pour dressing over quinoa-couscous mixture and toss to coat.
Nutrition Facts : Calories 467 calories, Carbohydrate 48.2 g, Fat 28.2 g, Fiber 5.7 g, Protein 7.6 g, SaturatedFat 3.7 g, Sodium 570.4 mg, Sugar 11.7 g
Tips:
- Choose the right quinoa: Not all quinoa is created equal. For this recipe, you'll want to use a white or tri-color quinoa. These varieties have a mild flavor and a fluffy texture that will work well in risotto.
- Rinse the quinoa: Rinsing the quinoa before cooking will help to remove any bitter saponins that may be present. Saponins are a natural coating on the quinoa that can give it a soapy taste.
- Toast the quinoa: Toasting the quinoa before cooking will help to bring out its nutty flavor. To do this, simply heat a little oil in a saucepan over medium heat and add the quinoa. Cook, stirring constantly, until the quinoa is golden brown and fragrant.
- Use a good broth: The broth you use in your risotto will make a big difference in the flavor of the dish. Use a broth that is flavorful and has a rich body. For this recipe, I recommend using a vegetable broth or a chicken broth.
- Cook the risotto slowly and carefully: Risotto is a dish that requires patience and attention to detail. Cook the risotto slowly over low heat, stirring constantly, until the rice is tender and creamy. Don't rush the process, or you'll end up with a risotto that is undercooked or gummy.
- Add the cheese and butter at the end: Once the risotto is cooked, stir in the cheese and butter. This will help to create a rich and creamy sauce.
Conclusion:
Risotto is a delicious and versatile dish that can be enjoyed for lunch or dinner. With its creamy texture and nutty flavor, this quinoa risotto is sure to please everyone at the table. So next time you're looking for a new recipe to try, give this one a try. You won't be disappointed!
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