This may not be a true risotto, but using quinoa in place of rice makes this a quick and easy way to create that rich, creamy, delicious risotto experience. The roasted vegetables add yet another dimension to this hearty, healthy side dish!
- 1 cup quinoa rinsed and drained
- 2 cups mushroom broth
- 1 cup broccoli flowerets
- ½ pound crimini mushrooms chopped
- 1 large red pepper chopped
- 4-5 garlic cloves
- 3 tablespoons olive oil
- 1 teaspoon coarse Kosher salt
- ¼ cup fresh chopped basil
- ¼ cup Parmesan cheese
- Salt and pepper to taste
Preheat oven to 375° F. Place pizza stone in the oven to heat.
Combine quinoa and broth in large saucepan. Bring to boil, reduce heat to low, cover and cook for 20 minutes without stirring.
Place broccoli, mushrooms, peppers and garlic cloves in a large bowl. Add olive oil and mix well. Place on heated pizza stone, add Kosher salt and roast in preheated oven for 15-20 minutes.
Add roasted vegetables to quinoa and mix over medium heat, slowly adding the Parmesan cheese.
Add salt and pepper to taste and serve warm.