Chicken And Quinoa Risotto Recipes

QUINOA CHICKEN RISOTTO

Steps:

• Cook chicken in 2 Tbsp. dressing in large nonstick skillet on medium-high heat 4 to 5 min. or until evenly browned, stirring frequently. Spoon into bowl; cover to keep warm.
• Heat remaining dressing in same skillet on medium heat. Add mushrooms and peppers; cook 4 min., stirring occasionally and adding garlic for the last minute. Add quinoa, broth and water; stir. Bring to boil; cover. Simmer on medium-low heat 20 min. or until quinoa is tender.
• Stir in chicken, parsley and lemon juice; cook and stir 2 min. or until mixture is heated through. Remove from heat; cover. Let stand 5 min.; top with cheese.

CHICKEN AND MUSHROOM QUINOA RISOTTO

Steps:

• Heat the vegetable oil in a skillet over medium heat.
• Add the chicken cubes and cook them for 15 minutes, or until golden, on all sides.
• Remove the chicken from the skillet and add the mushrooms to the remaining fat. Cook them for 2-3 minutes, stirring.
• Next, take them out and add the spring onion and garlic. Cook a few seconds, until they soften, then add the quinoa. Pour the white wine and chicken stock. Stir.
• Bring to a boil and then reduce the heat. Simmer everything for 15 minutes.
• Add the mushrooms and chicken to the cooked quinoa. Season with salt, pepper, and give it a good stir.
• Stir in the parmesan and fresh baby spinach, and cook for 1-2 more minutes!

CREAMY CHICKEN QUINOA RISOTTO WITH SWEET PEPPERS & MUSHROOMS

Steps:

• Put oil in large non-stick skillet over medium-high heat.
• Once oil is hot add the onion, pepper, garlic, and quinoa. Stir fry until the vegetables are cooked and quinoa is lightly toasted.
• Reduce heat to medium, add chicken and herbs, Saute 1 minute, then add mushrooms.
• Saute with mushrooms for a minute, then add stock, wine and cream. Stir then cover to cook for 15 minutes.
• After the 15 minutes, remove cover, reduce heat to low-med. and simmer for 12-15 minutes, until most, but not all the sauce it absorbed or evaporated.
• Turn off heat and stir in the Parmesan and goat cheese.
• Add salt and fresh ground pepper to taste.
• Serve with sprinkle of cheese or fresh chopped chives.

CHICKEN AND QUINOA RISOTTO

Steps:

• Cut chicken into 1-inch pieces and set aside.
• In a large non-stick skillet, heat olive oil. Add chicken and saute for 5 minutes, or until golden brown.
• Add onion and bell peppers. Saute for 1-2 more minutes. Add garlic and saute until peppers begin to soften but are still brightly colored. Season to taste with salt and pepper. Remove from heat.
• Stir in hummus quinoa and basil. Toss until basil is wilted. Serve hot.

CREAMY QUINOA RISOTTO

Steps:

• Rinse quinoa twice and drain well.
• Pour chicken broth into a saucepan; bring to a boil.
• Melt butter in a separate saucepan over medium-high heat; saute onion and garlic until onion is soft, about 5 minutes. Stir quinoa into onion mixture; cook, stirring frequently, until quinoa is toasted and coated in oil, about 3 minutes.
• Slowly pour wine over quinoa mixture; cook and stir until wine is absorbed, about 5 minutes. Ladle 1/2 cup chicken broth over quinoa mixture; cook, stirring frequently, until absorbed, 3 to 5 minutes. Continue ladling broth, 1/2 cup at a time, over quinoa mixture; cook, stirring frequently, until quinoa is tender and has burst, about 20 minutes. You may not use all the chicken broth.
• Mix Parmesan cheese and cream into quinoa mixture; season with marjoram, thyme, salt, and pepper. Add a splash of chicken broth to make quinoa more creamy, if desired.

TOMATO-AND-QUINOA RISOTTO

Steps:

• In a food processor, puree the tomatoes and creme fraiche. Transfer to a mixing bowl and use a wooden spoon to beat in all but 2 tablespoons of the basil. Reserve the remaining basil for garnish.
• Melt the butter in a large saute pan over medium heat and saute the shallot until softened, about 2 minutes. Add quinoa and salt and cook, stirring, 2 minutes.
• Add 1/2 cup of the tomato puree at a time to the pan, stirring until the liquid is absorbed. Continue adding the puree until 6 cups have been added.
• Place the quinoa in a serving dish and drizzle the remaining tomato puree around the edge of the bowl. Garnish with the remaining basil.

QUINOA MUSHROOM 'RISOTTO'

Steps:

• Mix water, quinoa, 1 tablespoon coconut oil, and chicken bouillon granules in a saucepan; bring to a boil, reduce heat to medium-low, and simmer until white threads appear on the quinoa grains, about 15 minutes.
• Melt 2 tablespoons coconut oil in a skillet over medium-high heat. Saute mushrooms, onion, and red bell pepper in hot oil until softened, 5 to 7 minutes; season with salt.
• Stir red wine and soy sauce into the vegetable mixture; bring to a simmer, reduce heat to medium-low, and cook until the liquid is reduced, about 10 minutes.
• Mix quinoa and vegetables in a large serving bowl; top with Parmesan cheese.