Monday, May 21, 2012

Vegetarian Quinoa Risotto with Kale and Parmesan

It is Monday, and we are so excited to share this Vegetarian recipe for those doing Meatless Mondays.  This recipe makes an amazing meal but can also be ate as a side dish.

Quinoa is a pale ivory seeds cook to translucent little orbs ringed with a tiny white germ thread. This cherished ancient grain is one nature’s most nutritious foods. Lower in carbohydrates than grains, it contains all the amino acids to make a complete protein. This adaptable and amazing grain can replace rice making this risotto higher in protein than traditional recipes.
Vegetarian Quinoa Risotto with Kale and Parmesan
1 Tbsp STAR Original Olive Oil
1/2 yellow onion, chopped
1 clove garlic, minced
1 cup quinoa, well rinsed
2 1/4 cups vegetable broth
2 cups chopped baby kale
1 small carrot, peeled and shredded
1 cup thinly sliced fresh shiitake mushrooms (you can also use dried ones that have been soaked 15 minutes)
1/4 cup grated Parmesan cheese
salt & pepper as needed

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In a large saucepan, heat the STAR Original Olive Oil over medium heat. Add the onion and saute until soft and translucent about 4 minutes. Add the garlic and quinoa and cook for about 1 minute, stirring occasional, not letting the garlic brown.

Add the stock and bring to a boil. Reduce heat and simmer until the quinoa is almost tender to the bite but slightly hard in the center, about 14 minutes. The mixture will be brothy.

Stir in the kale, carrot and mushrooms and simmer until the quinoa grains have turned from whit to translucent, about 2-4 minutes longer.

Stir in the cheese and season with salt and pepper if needed. Serve immediately.


Anonymous said...

wish you put the calories with your recipe

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