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Fresh Spring Onion and Quinoa Risotto Recipe

Fresh Spring Onion and Quinoa Risotto Recipe

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Ingredients:

Serving

1 cup quinoa
2 cups water or 2 cups broth
2 tbsp olive oil
3 spring onions, bulb and green stems, finely sliced
1/4 cup dry vermouth
1 -2 tbsp fresh tarragon, minced
salt
fresh ground black pepper , to taste

Directions:

Rinse the quinoa well under running water for 1 to 2 minutes, until the water runs clear.
Bring the water to a boil in a small saucepan and add the quinoa. Cover the pan, lower the heat and simmer for 12 to 15 minutes or until the liquid is absorbed. The quinoa should have halos. Let sit for 5 minutes with the cover removed.
While the quinoa is cooking, heat the oil and saute spring onions until tender, about 6 to 8 minutes. It is okay to let the onions caramelize a little. Add the vermouth and cook 1 minute more.
Add the cooked quinoa to the sauté pan and blend well with the cooked onions and vermouth. Add the fresh tarragon and cook 1 minute more.
Season to taste with salt and pepper, and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	245.02 Kcal (1026 kJ)
Calories from fat	86.38 Kcal
		% Daily Value*
Total Fat	9.6g	15%
Sodium	6.71mg	0%
Potassium	290.71mg	6%
Total Carbs	30.4g	10%
Sugars	0.23g	1%
Dietary Fiber	3.36g	13%
Protein	6.33g	13%
Vitamin C	2.5mg	4%
Iron	2.5mg	14%
Calcium	47.6mg	5%

Amount Per 100 g
Calories	125.84 Kcal (527 kJ)
Calories from fat	44.36 Kcal
		% Daily Value*
Total Fat	4.93g	15%
Sodium	3.45mg	0%
Potassium	149.3mg	6%
Total Carbs	15.61g	10%
Sugars	0.12g	1%
Dietary Fiber	1.73g	13%
Protein	3.25g	13%
Vitamin C	1.3mg	4%
Iron	1.3mg	14%
Calcium	24.5mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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