Just as creamy and delicious as traditional risotto...but it's actually healthy!
Ingredients
- quinoa: 1 cup
- chicken broth: 5 cups (or as needed)
- unsalted butter: 3 Tbsp
- yellow onion: 1 piece (chopped)
- garlic: 2 clove (minced)
- dry white wine: 0.5 cup
- freshly grated Parmesan cheese: 0.5 cup
- heavy whipping cream: 1 Tbsp
- marjoram: 0.25 tsp (dried)
- thyme: 0.25 tsp (dried)
- salt and freshly cracked black pepper: (to taste)
Metric Conversion
Stages of cooking
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Rinse quinoa twice and drain well.
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Pour chicken broth into a saucepan; bring to a boil.
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Melt butter in a separate saucepan over medium-high heat; saute onion and garlic until onion is soft, about 5 minutes. Stir quinoa into onion mixture; cook, stirring frequently, until quinoa is toasted and coated in oil, about 3 minutes.
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Slowly pour wine over quinoa mixture; cook and stir until wine is absorbed, about 5 minutes. Ladle 1/2 cup chicken broth over quinoa mixture; cook, stirring frequently, until absorbed, 3 to 5 minutes. Continue ladling broth, 1/2 cup at a time, over quinoa mixture; cook, stirring frequently, until quinoa is tender and has burst, about 20 minutes. You may not use all the chicken broth.
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Mix Parmesan cheese and cream into quinoa mixture; season with marjoram, thyme, salt, and pepper. Add a splash of chicken broth to make quinoa more creamy, if desired.
