Vegetable Quinotto (Red Quinoa Risotto)
This Vegetable Quinotto (Red Quinoa Risotto) recipe is easy to make, full of flavor, and endlessly customizable. I love this dish for its simplicity and flavors!
Ingredients
- 1 cup red quinoa
- 1 tablespoons olive oil
- ½ onion (finely chopped)
- 1 - 2 garlic cloves (minced)
- ½ carrot (finely chopped)
- ½ bell pepper (finely chopped)
- ½ teaspoon dry thyme leaves
- ¼ cup dry white wine
- 2 - 2 ½ cups vegetable stock (or chicken stock)
- Salt and pepper to taste
- ¼ cup Greek yogurt
- ⅓ cup grated Parmesan
- ¼ cup fresh parsley (chopped)
- 2 tablespoons green onion or chives (chopped)
Instructions
- Rinse quinoa very well under cold water.
- Heat the olive oil in a large pan, add the carrots, pepper, and onion and cook on medium/high heat for about 3 - 4 minutes until somewhat soft.
- Add the garlic, parsley, green onion, and thyme and cook for 1 more minute.
- Add the quinoa and stir for 1 minute. Add the wine and stir until all the alcohol is evaporated.
- Start adding the stock, half a cup at a time and reduce heat to a low simmer. Stir from time to time. Start tasting to see if quinoa is ready after you have used 2 cups of stock. Add salt and pepper to taste.
- When quinoa is cooked, turn off the heat and add the yogurt and Parmesan. Stir to combine and serve.