Artichoke and Parmesean Quinoa Risotto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Whole grain quinoa prepared like a risotto...lowfat and high in protein. Ingredients:
1/4 cup shredded parmesean cheese |
1 cup 1% milk |
1 cup low sodium chicken broth |
1 cup quinoa (dry) |
3/4 cup onion |
2 garlic cloves |
1 tsp salt |
2 tbsp olive oil |
Directions:
1. Rinse 1 cup of dry quinoa several times.
2. Sautee 3/4 cup of onion until tender in olive oil.
3. Add garlic and sautee.
4. Add rinsed quinoa and sautee for one minute.
5. Add milk and broth and bring to a boil.
6. Lower temperature to a simmer and add a pinch of salt.
7. Simmer for about 15 minutes.
8. Chop up artichoke hearts (packed in water) and add during the last 5 minutes of cooking.
9. The quinoa will become soft and absorb all of the liquid.
10. At the end, fold in parmesean cheese so that it melts.
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