The traditional Italian risotto rice is replaced with quinoa for a richer and nuttier flavor. The high levels of iron in this tasty dish are increased by the addition of tomatoes and spinach. It can be eaten as a complete vegetarian meal by itself or as a side dish to meat eaters. Serve it with a crisp green salad.
Ingredients:
1 cup quinoa
1 large can organic chickpeas with 1 cup of liquid
½ tablespoon extra virgin olive oil
2 teaspoons Italian herbs finely chopped (mixture of oregano, sweet basil, rosemary and thyme)
½ teaspoon freshly crushed garlic
1 medium can organic crushed tomatoes
1 cup organic baby spinach, washed and roughly shredded
Seasoning to taste
Method:
- Put quinoa, chickpea liquid, olive oil, Italian herbs and garlic into a saucepan and bring to a boil.
- Add crushed tomatoes and baby spinach. Season to taste.
- Cook for 10 minutes until quinoa grains are tender, but not soft.
- Remove from heat, cover with a lid and allow to steam for five minutes. Serve hot.
Serves 2 – 4
Tips:
Try quinoa in other exciting ways. Grind it to make flour for breads. Add it toasted and pre-cooked to yogurt with fruit. Use it as a great addition to soups and stews in the place of pearl barley and pasta.
{ 3 comments… read them below or add one }
I like using quinoa as a replacement for bulger wheat in tabouleh. It is great in a lot of things but I prefer it seasoned with olive oil, lemon juice, fresh herbs, salt and pepper. Otherwise it is a little plain.
Your recipe looks really good too. I’ve made rissotto with coconut milk and it makes it very cheesy tasting. It was with arborio rice but I am sure it would have the same affect with quinoa.
Sarah
When do we add the chickpeas themselves?
LOL! This recipe has been up for almost a year and you are the first person to notice! Good Job! Add the chickpeas with the chickpea liquid. Let me know how it turns out for you! Thanks so much!