Best 2 Quinoa Risotto Style Recipes

RED WINE RISOTTO STYLE QUINOA

Steps:

• Dice medium sized shallot. Melt butter in skillet on low heat. (Can substitute olive oil if desired, but butter will result in a better flavor.) Add diced shallot and cook until soft. Add salt and pepper to taste. Add quinoa and stir. Make sure quinoa is coated with oil. Add red wine -- a full bodied, fruity wine like Merlot is best. Red wine should just cover quinoa. Allow red wine to cook down before adding chicken broth. Add chicken broth slowly, a little at a time. Stir occasionally. Continue adding chicken broth until quinoa is soft. When ready to finish, add another dash of red wine, turn the heat up, and allow the red wine to cook off. Turn stove off. Drizzle with truffle oil to taste and stir. Serve. Makes 2 servings. Top with parmesan.

QUINOA - RISOTTO STYLE 1

Steps:

• Make a rù : dice the carrot, celery stalk and half-onion and, in a medium sauce pan, sweat them in a slightly generous amount of quality butter (unsalted). After about 5 minutes, add the poblano, which you have already seeded and rinsed and coursely chopped. Next, add as much quinoa as you think two people are going to eat -- Stir fry the mixture for at least five minutes over low heat, add salt and pepper and chopped up potatoes. Easy on the salt, though.
• add nearly two times as much water as quinoa and bring up the heat, when everything starts to boil, add the goya sazon, cover with a lid or plate and put the fire on low. Let the mix cook, uncovering and stirring every 5 or 6 mintues or so. Add more water, if you need -- then, when all the water has absorbed and the potatoes and quinoa are cooked, grate a generous amount of the grana into the quinoa and sitr so as not to let the cheese clump or string -- it should integrate into the dish. Adjust seasoning and heat hot.