Quinoa is an excellent alternative to rice, especially if you are diabetic, because a cup of cooked quinoa contains 25 grams of carbohydrates and has a glycemic load of 13. Carbs in quinoa are balanced in such a way that won’t cause dramatic fluctuations in blood glucose levels.
Quinoa Risotto
Cook Time
20 mins
Quinoa Risotto
Course:
Main Course
Cuisine:
American
Keyword:
quinoa risotto
Servings: 4
Ingredients
- BASIC RISOTTO:
- 1 cup quinoa
- 1 1/2 tablespoons olive oil
- 1/2 cup spring onions, finely chopped
- 1/2 cup celery root, finely diced or celery stalks
- 2 1/2 cups vegetable stock or water, hot
- FOR PRIMAVERA:
- 1/2 cup carrots, finely diced
- 1/2 cup peas, fresh or frozen
- 1/4 cup red bell pepper, finely diced
- 1/4 cup yellow bell pepper, finely diced
Instructions
-
Put quinoa in a mesh strainer and rinse thoroughly with hot water. Rub and swish the quinoa with your hand while rinsing. (Rinsing removes quinoa’s natural coating which makes it taste bitter). Drain.
-
In a pan heat the olive oil, add the spring onions and celery and slowly fry for about 2 minutes.
-
(FOR RISOTTO PRIMAVERA at this point add carrots, peas and bell peppers and fry fir about 1-2 minutes.)
-
When the vegetables have softened, add the quinoa season with salt and pepper. After about 1 minute the quinoa will begin to fry, so keep stirring it.
-
Reduce the heat to low, add stock or water and simmer, stirring occasionally, until the quinoa is tender, about 20 minutes.
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