Stir in broth, milk and nutmeg; bring to boil. Serves about 2-3 as a main course or 4-5 as a side-dish. Add oil to a large heavy based pot on moderate high heat. Taste and add more lemon for freshness if you like, or stir through a little more liquid if you think it seems a bit dry. Nutrition InformationPer Serving: (½ cup)Calories: 180Calories from fat: 17Fat: 5gSaturated Fat: 1gCholesterol: 6mgSodium: 400mgCarbohydrates: 25gFiber: 2gSugar 4gProtein: 7gWWP+: 4. Prep time: 5 minutes Cook time: 15 minutes Yield: 6 servings Serving size: ½ cup. Required fields are marked *. Thanks for stopping by our blog - it's always so nice to "discover" other Canadian bloggers! I am the amateurist of cooks and he's not much better, but the recipe was easy to follow, easy to make, and came out PERFECTLY. Not sure why I have been in such a funk, but it has left me feeling uninspired and dejected. While the quinoa is cooking, break the eggs, one at a time, in a small bowl then side into the prepared muffin tin holes. Please leave a comment on the blog or share a photo on Instagram, Your email address will not be published. Try our gluten-free risotto recipe made with butternut squash, quinoa and lots of fresh herbs. Quinoa Salad with Avocado, Cherry Tomato & Roast Pumpkin, Zucchini Pasta with Tuna and Tomato Sauce. I just discovered your blog recently too and love it! I also serve this risotto with some fresh chives or parsley. Ingredients. Plus you can make a big batch if you need to, Your email address will not be published. Transfer to … Copyright © 2020 Brunch Pro on the Brunch Pro Theme, Raw Carrot Cake with Macadamia Frosting ». 1 1/2 cups quinoa 1/2 tsp finely grated lemon zest (optional) 1/2 tsp freshly ground pepper 1/2 tsp salt 3 oz Gorgonzola cheese, crumbled 5 oz baby spinach 3/4 cup Sunsweet ® Amaz!n Prunes, thinly sliced 2 cloves garlic, minced 1 large onion, chopped 2 Tbsp butter, divided 3 1/2 cups vegetable stock, divided 1/4 cup finely chopped toasted walnuts (optional) Be careful though as they can go from runny yolks to set really quickly so if you prefer your yolks runny, set a timer to 11 minutes. Carefully remove from the muffin tin using a spoon. Red Wine Lentils with Roasted Vegetables and Goat ... Mint Chocolate Bark Cookies for St. Patrick's Day, No-Bake Peanut Butter Lentil Granola Bars. Heat the oven to 200°C/fan180°C/gas 6. Add a pinch of salt, the garlic and mushrooms. You must be logged in to rate a recipe, click here to login. Prep Time: 20 minutes Cook Time: 35 minutes. Stir in spinach and lemon zest, then season with salt and pepper. Ingredients: 4 cups vegetable stock 1 tablespoon olive oil 1 small onion, diced I too love experimenting with new grains and love quinoa (am eating it for lunch as a matter of fact) but will try this Quinoa Risotto asap!! ½ cup onion, diced. Enter the email address associated with your account, and we'll send you a link to reset your password. Your email address will not be published. Add wine and thyme and cook until the wine is fully absorbed. I made a orzo risotto with goat cheese & asparagus last spring. Instead of adding parmesan cheese, I have used nutritional yeast! Adapted/Inspired by several sources, including Daily Garnish and Skinny Chef. Meanwhile, heat the ghee in a large saucepan over a medium heat and gently fry the onion and celery for 15 minutes, until softened. The quinoa is combined with mushrooms, spinach … This quinoa risotto is amazing and full of so much flavour and high in protein. Add the garlic, thyme and the fresh mushrooms (not the porcini), stir and leave to cook over a medium heat for 3-4 minutes. Very complimentary! Simmer, stirring often, for 12 to 15 minutes or until most of the liquid is absorbed.