Delicious Quinoisotto

Quinoarisotto is a very nutritious food because it is high in protein (both plant and animal based), good cholesterol (HDL), and vitamins and minerals. Its main ingredient is especially good for health: Quinoa contains all the essential amino acids the body needs. It’s also easy to digest, making it a great detoxifier.

It’s also good to know that Quinoa is a gluten-free food, which makes this recipe good for people with gluten allergies . If you want, you can even replace the chicken with some soy product to make it suitable for vegetarians or vegans. It all depends on your own preferences and needs (and of course your guests).

Quinoarisotto with mushrooms, chicken and leek

Ingredients (for 2 people)

• 1 medium leek

• 2 chicken breasts
• 1 tablespoon butter
• Salt and pepper
• 1 tablespoon olive oil
• 50 ml of chicken broth
• 50 ml of white wine
• 150 g of mushrooms
• 1 tablespoon grated parmesan

Manufacturing

1. First, soak the quinoa in water for at least two hours, in a ratio of 1 part quinoa to 2 parts water. By soaking the quinoa, you can remove all of the foam that releases it in its raw state. Rinse the Quino after two hours and transfer it to a saucepan to cook it. Boil in salted water for about 15 minutes or according to the instructions on the package.
2. Marinate the chicken breasts (as desired) and bake them in the oven. When they are ready, cut them into strips.
3. Heat a little oil in a pan over medium heat.
4. Clean and cut mushrooms and leeks into small pieces. Then transfer them to a pan and fry for a few minutes. Stir them constantly to prevent them from burning.
5. In a bowl, mix the chicken broth along with the white wine. Set aside.
6. Boil Quino in a different saucepan. When it is cooked, remove the water and transfer the Quino to a frying pan with leeks and mushrooms. Gradually add the chicken broth while stirring.
7. Remove from the heat after 10-15 minutes.
8. Combine risotto and chicken strips and serve. Sprinkle a little grated parmesan and black pepper on the surface.
9. You can serve this quinoari as a side dish or as a main course.

Quinois risotto with pumpkin and peas

Ingredients (for 2 people)

• 2 cloves of garlic
• 1/2 onion
• 200 g of quinoa
• 150 g of peas
• Extra virgin olive oil
• 150 g pumpkin (quality of your choice)
• Salt and pepper
• 750 ml vegetable broth
• 1 tablespoon lemon juice
• 150 g grated parmesan
• 1 teaspoon of Provencal herb mixture
• 125 ml of white wine

Manufacturing

1. Prepare Quino according to the instructions in the previous recipe.
2. Peel and cut the pumpkin into small pieces. Pour in the lemon juice and heat in the microwave for a few minutes at maximum power.
3. Peel and crush the garlic cloves. Slice the onion into thin slices and set aside.
4. Add a little olive oil to the pan over medium heat. Fry the onions for a few minutes. Before you take them off the stove, add the crushed garlic and mix together.
5. Add the boiled quinoa to the frying pan and half the broth, white wine and herbs. Stir constantly to make sure the ingredients combine well.
6. When the broth is significantly reduced, add the rest of the broth and continue mixing for 2-3 minutes.
7. Remove from the heat and sprinkle with salt and pepper. Also add the parmesan and peas and stir before serving.

As we have already mentioned,  quinoarisotto is an easy food to prepare  and you can add any ingredients to it. It’s tasty and soft, which means it’s easy to like.

It is also a great option for others to offer. The secret lies in watching the time spent cooking the quinoa (it shouldn’t exceed 15 minutes) and making sure the amount of water is right. If you follow these instructions, you don’t have to worry about making mistakes!