Quinoa Risotto

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Quinoa

  Uncooked

  1 cup or 170g

• Chicken broth

  Soup, canned, ready-to-serve

  1 ½ cup or 360g

• Salt

  Table

  1 dash or 0.4g

• White wine

  Alcoholic beverage, table

  1 serving 5 fl oz or 147g

• Garlic

  Raw

  3 clove or 9g

• Onions

  Raw

  ½ cup, chopped or 80g

• Peas

  Green, frozen, unprepared

  ½ cup or 67g

• Mushrooms

  Portabella, raw

  1 cup diced or 86g

Directions

1. Heat half of the olive oil in a medium saucepan over medium heat. Add the quinoa and toast, stirring, for 2 to 3 minutes.
2. Add the chicken broth and a pinch of salt. Increase the heat to bring to a boil, then reduce heat and simmer for 20 to 25 minutes until the quinoa is very tender, adding more broth if needed.
3. In another pan, heat the remaining olive oil over medium heat. Add the onions and cook until translucent, about 3 minutes. Add the garlic and cook until fragrant.
4. Add the mushrooms and peas and cook for about 5-6 minutes. Add the white wine and cook until it is about halfway evaporated.
5. Combine the mushroom mixture with the quinoa. Stir gently, taste for seasoning, and adjust salt and pepper to taste.