Quinoa Risotto

Ingredients

• Quinoa

  Uncooked

  1 cup or 170g

• Chicken stock

  Soup, home-prepared

  1 cup or 240g

• White wine

  Alcoholic beverage, table, sauvignon blanc

  1 serving 5 fl oz or 147g

• Garlic

  Raw

  3 clove or 9g

• Onions

  Raw

  ½ cup, chopped or 80g

• Peas

  Green, frozen, cooked, boiled, drained, without salt

  ½ cup or 80g

Directions

1. Heat cooking oil in a medium saucepan over medium heat. Add the quinoa and toast, stirring, for 2 to 3 minutes. Add 1 cups stock (to start, you can add more later), garlic, onion and a pinch of salt. Increase the heat, bring to a boil, the reduce heat and simmer 20 to 25 minutes until the quinoa is very tender. If you need to, add more stock during the cooking process.
2. Set the quinoa aside.
3. In another pan, heat another 1-2 tablespoons cooking oil over medium heat. Add the onions and cook until translucent, about 3 minutes. Add the garlic and cook until fragrant. Add the mushrooms and peas and cook about 5-6 minutes. Add the white wine and cook until it is about halfway evaporated.
4. And the mushroom mixture to the Quinoa. Stir gently. Taste for seasoning and adjust salt and pepper to taste. Serve with a glass of White wine.
5. Enjoy! :-)