Monday, March 25, 2013

Quinoa risotto with kale and tomatoes

I made this quinoa dish last night and it turned out great. The only other way I've made quinoa is by boiling it like rice. I definitely have to make it more often. I had this with some grilled salmon and it was filling and satisfying.

1 cup organic quinoa (rinsed and drained)
1/2 onion, chopped
1 garlic clove, chopped
2 cups organic chicken broth
1 cup water
1 tomato, chopped
1/2 bunch of kale, chopped into 1" length
Olive oil

1- In a pot, heat 1 tbsp oil, add onion and garlic. Saute till soft.

2- Add the drained quinoa and stir occasionally and let it get a little toasted and coated in the oil.

3- Now add the chicken broth and water. Cover and let it simmer for 15 minutes.

4- Add the kale and tomatoes and cook for another 10 minutes or until the quinoa is tender and the liquid has been absorbed. Remove from heat and put into a serving dish. Fluff up with a fork.

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