Back in April I ordered quinoa “risotto” at Flame … I was so surprised at how a…

Back in April I ordered quinoa “risotto” at Flame @fsvail … I was so surprised at how amazing it was that I had to recreate it at home. This lower carb version of traditional risotto is a must try! You can get creative and add any toppings you want! 👇🏼

Quinoa “Risotto”
* 2 tbsp olive oil
* 1 cup quinoa
* 2 tbsp minced shallots
* 1 tsp minced garlic
* 2.5 cups chicken stock
* 1/4 cup heavy cream
* 1/2 cup grated parmesan cheese
* 1 tsp salt
* 1/2 tsp pepper
* 1/4 tsp dry mustard
* 1/4 tsp onion powder
* 1/4 tsp garlic powder
* 1 tsp dried Italian herbs or parsley
* Optional toppings: mushrooms, onions, squash, micro greens @urbangreenstulsa_
1. Heat olive oil in a sauce pan over medium heat.
2. Add the shallot and cook for 2 minutes then add the garlic and cook for another 2 minutes.
3. Stir in the quinoa and add 1/2 cup of chicken stock to the pan. Wait for the liquid to be absorbed by the quinoa. Keep adding 1/2 cup of chicken stock to the pan every time the liquid is absorbed.
4. Stir in the spices, herbs and cream. Cook for about 20 minutes or until the quinoa is soft then add in the Parmesan.
5. In a separate pan, cook whatever toppings you want to add. I did mushrooms, onions and squash with 2 tbsp olive oil, 1 tbsp butter, 1 tbsp white wine vinegar, and salt & pepper to taste.
6. Spoon the quinoa into a bowl, add topping & herbs or micro greens for garnish. Enjoy!

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