Tomato Quinoa Risotto Recipes
TOMATO QUINOA RISOTTO
The best part of this recipe is that it is easier to make than risotto, and taste even better the next day. This one is for the books!
Provided by Mariela Alvarez Toro
Categories Main
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Place a large pot over high heat. Pour olive oil and place quartered spring onions into the pot. Add a generous pinch of salt and cumin powder. Cook over medium heat until onions become translucent. Add garlic and cook for 2-3 minutes. Stir in quinoa and toast for 2 minutes. Add broth. Bring to a boil, then reduce heat to low, cover, and cook for 20 minutes.
- Add the canned tomatoes, white beans, and if you have save the rind of Parmeggiano Reggiano, add that too. Simmer for another 10-15 minutes. When ready to serve, add arugula and fresh tomatoes. Pour about ¾ of a cup into each serving plate drizzle with olive oil, sprinkle with ground black pepper, and shaved Parmegiano Reggiano. Devour!
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.
Nutrition Facts : @context http, Calories 520, UnsaturatedFat 9 grams, Carbohydrate 72 grams, Fat 20 grams, Fiber 11 grams, Protein 17 grams, SaturatedFat 9 grams, Sodium 520 milligrams, Sugar 12 grams, TransFat 0 grams
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