I love risotto and especially love when it is made with cheese and mushrooms. As you may already know, risotto can be quite caloric and is dense in carbohydrates as well as low in fiber. So I decided to try to make Quinoa risotto style over the weekend. I made Quinoa a la parmesan or what I have come to call QUISOTO! It came out super delicious and was a big hit!
1 chopped onion
4 garlic cloves
1.5 cups mushrooms, sliced
1 tbsp olive oil
2 cups chicken broth
1 cup of dry Quinoa
3 oz fresh of parmesan cheese, shredded
Serves 4
Calories 264 Freebies: 2 Grains and Starches, 1.5 Meats, 0.75 Non-Starchy Vegetable and 0.75 Fats
Sauté onion, garlic and mushrooms with 1 Tbsp of olive oil
Pour sauté mixture into boiling quinoa and chicken broth. Simmer on low heat until fluid evaporates
Once fluid is almost gone, pour the parmesan cheese into the pot and mix together
Serve with your favorite meat or vegetarian dish. Here I used a lean sirloin grass fed beef steak, but you can try it with your own personal favorite cut.
