Quinoa Risotto With Mushrooms, Chicken And Leek
Quinoa risotto is a very nutritious dish. It contains proteins, carbohydrates and vitamins and minerals.
Quinoa contains all the essential amino acids that the body needs. It is also easy to digest, making it great for eliminating toxins.
It’s good to know that quinoa is a gluten-free food. This recipe is therefore good for people with a gluten intolerance. If you want you can replace the chicken with seitan to make it suitable for vegetarians and vegans. It all depends on your preferences and needs, and those of your guests of course.
Quinoa risotto with mushrooms, chicken and leek
Ingredients for 2 servings
- 1 medium leek
- 2 chicken breasts (500 gr.)
- 20 gr. butter (1 tablespoon)
- salt and pepper
- 15 ml olive oil (1 tablespoon)
- 50 ml chicken stock (¼ cup)
- 50 ml white wine (¼ cup)
- 150 gr. mushrooms
- 20 gr. grated Parmesan cheese (1 tablespoon)
Instructions
- First soak the quinoa in water for at least two hours. Use two cups of water for every cup of quinoa. Soaking the quinoa will help remove any foam it exudes in its raw form.
- After soaking for two hours, rinse it and put it in a pan so you can start cooking. Boil it in salt water for about 15 minutes.
- Then marinate the chicken breasts to taste and grill them. Once they’re done, cut them into thick, medium-sized strips.
- Then heat a little oil in a frying pan over medium heat.
- Wash and cut the mushrooms and leek into small pieces. Then put this in the frying pan in the hot oil and fry it for a few minutes. Stir constantly to avoid burning.
- Meanwhile, combine the chicken stock and white wine in a bowl. Then set this aside.
- In the other pan you were already cooking the quinoa. Once this is ready after about 15 minutes, drain it and add the quinoa to the pan with the mushrooms and leek. Then gradually add the chicken stock while stirring.
- Turn off the heat after about 15 minutes.
- Mix the risotto with the chicken strips and place on a plate. Finally, sprinkle with some Parmesan cheese and a pinch of black pepper.
- You can serve this quinoa risotto as a side or main dish.
Quinoa risotto with pumpkin and peas
Ingredients for 2 servings
- 2 cloves of garlic
- ½ onion
- 200 gr. quinoa (2 cups)
- 1 can of peas
- extra virgin olive oil
- 150 gr. pumpkin
- salt and black pepper
- 750 ml vegetable stock (3 cups)
- 15 ml lemon juice (1 tablespoon)
- 150 gr. Parmesan cheese
- 1 teaspoon Herbes de Provence
- 125 ml white wine
Instructions
- Prepare the quinoa as described in the previous recipe.
- Peel and cut the pumpkin into small pieces. Sprinkle it with the lemon juice. Then heat this in the microwave (in a microwave-safe dish) for a few minutes on maximum power.
- Peel and crush the garlic cloves afterwards. Then cut the onion into thin strips and set it aside.
- Put a little olive oil in the frying pan and turn the heat up to high. Fry the onion in it for a few minutes. Before removing it from the heat, add the crushed garlic. Stir this together well.
- Now add the cooked quinoa in the frying pan along with half of the stock, the white wine and the herbs. Stir constantly to make sure all ingredients mix well.
- When the stock has reduced, add the remaining half and stir for 2 to 3 minutes.
- Finally, turn off the heat and sprinkle the risotto with some salt and pepper. Also add the grated cheese and peas. Stir it a bit before serving.
Enjoy your meal!
As you have read, quinoa risotto is an easy dish to prepare and you can add all kinds of ingredients to it. The texture and taste is nice and smooth, making it easy to appreciate this dish.
So it is a great option to serve to others. The secret is in keeping an eye on the time it takes to prepare the quinoa. This should not be longer than 15 minutes and you need to make sure the ratio of the quinoa to the water is correct.
If you follow these instructions, you don’t have to worry about making mistakes. Enjoy your meal!
