As a big, big fan of risotto (it’s one of my absolute favorite dinners), I’ve experimented with a lot of different versions.
And (who knew?) quinoa is right up there at the top as one of my favorite grains for risotto.
Here are the two main reasons why quinoa risotto is so great:
- Quinoa really absorbs all of the white wine and onion-infused olive oil in this recipe, just drinking it in. Quinoa is known as a “healthy” grain, but it becomes so rich and flavorful in this risotto!
- Quinoa cooks really quickly (in about 12-15 minutes). So, unlike a traditional rice risotto, this quinoa dinner is on the table in under 30 minutes.
What’s wonderful about this quinoa risotto is that it’s a healthy vegetarian dinner that’s also addictingly delicious, savory, and filled with flavor.
I love sharing this particular recipe because, to me, this quinoa risotto is the best of both words.
It’s a meatless meal that’s filled with healthy ingredients.
But it’s also richly flavored and totally delicious!
Here’s the recipe for Parmesan Herb Quinoa Risotto:Print
- 1 1/2 cups organic vegetable broth
- 3 Tablespoons olive oil
- 1/3 cup onion, diced (about 1/3 small onion)
- 1 cup quinoa
- 3/4 cup dry white wine
- 1 cup asparagus, cut into quarter-inch pieces (be sure to remove and discard ends (lower third) of spears)
- 1 teaspoon dried thyme
- 1/2 cup organic frozen sweet corn
- 1 cup baby arugula, chopped
- 1 cup Parmesan, grated
- 2 Tablespoons fresh chives, chopped
- Sea salt and ground black pepper
- Heat vegetable broth in the microwave until hot but not boiling, about 2 minutes. Cover and set aside.
- Heat 1 tablespoon olive oil in a saucepan over medium heat, and add the onion. Cook until onion is softened, about 2 minutes.
- Add the quinoa and cook until lightly browned and toasted, stirring often, about 1 minute.
- Add the wine and stir until well combined. Simmer, stirring frequently, until wine is reduced, about 2 minutes.
- Add about 1/2 cup of the vegetable broth. Stir and allow the broth to lightly simmer until reduced.
- When most of the broth is cooked away, add another 1/2 cup of vegetable broth. Repeat this process until quinoa is tender and al dente, about 10 minutes.
- Meanwhile, as quinoa cooks, heat 1 tablespoon olive oil in a sauté pan over medium heat.
- Add the asparagus and thyme and cook until asparagus is heated but still lightly crisp, about 2 minutes.
- Add the corn and chopped arugula, and season with salt and pepper. Cook until corn is heated through and arugula is wilted, about 1 minute.
- Add asparagus and corn mixture to the saucepan containing the cooked quinoa. Add 1 tablespoon olive oil and grated parmesan. Stir until well combined and season thoroughly with salt and pepper.
- Top with fresh chopped chives, and serve.
Keywords: quinoa, risotto, ancient grains, easy, 30 minute meal, healthy, spring, asparagus, corn, herb, arugula, parmesan
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