Combining cooked quinoa and some leftover homemade sauce like filetto di pomodoro you can make a quick, easy meal in minutes. This risotto uses quinoa in place of rice and is delicious! Much quicker to make than traditional risotto and loaded with protein, minerals and amino acids.
Servings: 4 • Size: 1 cup • Points +: 7 pts • Smart Points: 8
Calories: 284 • Fat: 6 g • Carb: 47 g • Fiber: 4 g • Protein: 11 g • Sugar: 0 g
Sodium: 459 mg (without salt) • Cholest: 5 mg
- 4 cups cooked quinoa
- 1/4 cup pecorino romano or locetelli
- 1 cup homemade sauce
- 1/4 cup of chicken or vegetable stock
In a medium sauce pan, heat sauce and chicken stock. Combine with cooked quinoa and grated cheese and mix well. Top with extra cheese if desired.