Tomato Quinoa Risotto Recipes

TOMATO QUINOA RISOTTO

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.