The original recipe found in the cookbook, 200 Budget Meals by Sunil Vijayakar, calls for risotto. I decided to switch out the risotto for quinoa and with a few trials I think I have come up with something quite delicious! The first time I used spinach and a combination of brown quinoa and red quinoa. (I had to do this because I had to add more quinoa mid recipe; there was just WAY too much chicken stock. Hence, I adapted the original recipe to work better with quinoa.) The second time I used all red quinoa- because I liked it so much- and, threw in some chicken and kale. (We didn't have spinach.) Be creative. Share with your friends. Eat up and enjoy!
1 1/2 cups of quinoa
2 1/2 cups of chicken stock, divided
1 cup of water
4 Tbsp butter
2 Tbsp olive oil
1 large onion, finely chopped
2-3 garlic gloves, finely chopped
3/4 cup white wine, (I used Sherry)
4 cups of spinach or kale
1/2 cup zucchini, finely diced
1/2 Parmesan cheese, grated
1 small handful of dill weed and/or chives, roughly chopped
salt and pepper, to taste
*I added chicken to this too in one of my trials and it was delicious!
PREP: 15 minutes
COOKING: 20 minutes
1. Pour quinoa and 2 cups of chicken stock and 1 cup of water in a saucepan. Bring to a boil, lower heat, cover and simmer for about 15 minutes until liquid is gone.
2. After quinoa is prepared, melt the butter with the oil in a saucepan, add the onion and garlic and cook for about 3 minutes until soft. Add the cooked quinoa and stir until coated with the butter mixture. Add the wine and cook rapidly, stirring, until it has evaporated. Add 1/2 cup of remaining chicken stock and stir until it has been mostly absorbed.
4. Stir in spinach (and/or kale), cooked and cubed chicken (optional), and zucchini. Heat through for 3-5 minutes. Remove from heat and stir in Parmesan cheese and herbs. Season with salt and pepper. Serve immediately!