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Quinoa Risotto
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 
Author: Michelle Babb, MS, RD
Ingredients
  • 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
Instructions
  1. Preheat oven to 375° F. Place pizza stone in the oven to heat.
  2. Combine quinoa and broth in large saucepan. Bring to boil, reduce heat to low, cover and cook for 20 minutes without stirring.
  3. 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.
  4. Add roasted vegetables to quinoa and mix over medium heat, slowly adding the Parmesan cheese.
  5. Add salt and pepper to taste and serve warm.