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This risotto uses quinoa in place of rice and its delicious! Combining cooked quinoa and leftover homemade sauce like filetto di pomodoro you can make a quick and easy meal.
Quinoa Risotto
Much quicker to make than traditional risotto and loaded with protein, minerals and amino acids. A few of my other favorite risotto dishes are Carrot “rice” Leek Risotto with Bacon, Seared Scallops over wilted Spinach and Parmesan Risotto, and Spring Asparagus Risotto.
Quinoa Risotto
This risotto uses quinoa in place of rice and its delicious! Combining cooked quinoa and leftover homemade sauce like filetto di pomodoro you can make a quick and easy meal.
Yield: 4 servings
Serving Size: 1 cup
Ingredients
- 4 cups cooked quinoa
- 1/4 cup pecorino romano or locetelli
- 1 cup homemade sauce
- 1/4 cup of chicken or vegetable stock
Instructions
- 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.
Last Step:
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Serving: 1 cup , Calories: 284 kcal, Carbohydrates: 47 g, Protein: 11 g, Fat: 6 g, Saturated Fat: 5.5 g, Cholesterol: 5 mg, Sodium: 459 mg, Fiber: 4 g
