I have never tried a quinoa risotto before so when I found this recipe in one of my cookbooks I thought I would try it out.
I enjoy eating meals with different textures and flavors. This risotto is so tasty with a light citrus flavor on top of a rich mint-basil pesto. I love that this is a healthier version of actual risotto which is normally heavy and creamy with tons of cheese. If you are looking for a lighter vegetarian meal this is the perfect option for you.
The original recipe called for mashed peas however I dislike peas so I replaced the peas with spinach and broccoli. Any greens that you prefer would work with this dish. Additionally, you can substitute the quinoa for risotto rice or orzo.
Quinoa Risotto with Mashed Greens
Serving size: 4
Total Time: 30 minutes
Source: Recipe adapted from A Modern Way to Cook by Anna Jones.
2 leeks
2 garlic cloves
1 1/2 cups quinoa
7/8 cup of white wine
1 lemon
1 vegetable bouillon
1 cup zucchini or broccoli or peas
1 cup spinach
4 tablespoon pine nuts
a few sprigs of mint
1/2 bunch of basil
salt and pepper
4 tablespoon parmesan cheese
1/2 cup ricotta cheese
Step 1: Wash and finely slice the leeks. Place a pan over medium-high heat with olive oil. Add the leeks and cook until brown. Add in the sliced garlic and cook for an additional minute.
Step 2: Add in the quinoa and cook for a few minutes until it toasts. Add the white wine and juice of 1/2 of lemon. Cook until wine is evaporated. Add the vegetable bouillon and 2 1/2 cups of water. Bring to boil and simmer until quinoa becomes fluffy and soft. I had to add about 1/2 cup more of water. Once cooked add in chopped spinach.
Step 3: Meanwhile, measure out the peas (or any substitute of green you prefer) and boil until soft. Toast the pine nuts in a pan. Add with oil the greens, pine nuts (set a few aside for topping), mints, basil, parmesan cheese, and juice of 1/2 lemon into a blender until smooth. Add salt and pepper to taste.
Step 4: Serve the quinoa with the green mash, extra toasted pine nuts, crumbled ricotta or feta, and fresh parmesan cheese.
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