Here’s a spin on risotto, using quinoa in place of rice combined with the freshness of cherry tomatoes and mushrooms. Serve with a green salad or as a side for chicken, fish or beef.
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Roasting Time: 10 minutes
Serves 4 (Makes 4 cups/1 L)
2 cups (500 mL) small Ontario Greenhouse Cherry or Grape Tomatoes
3 tbsp (45 mL) olive oil
3 cloves garlic, minced
3/4 cup (175 mL) quinoa, rinsed and drained
2-1/4 cups (550 mL) sodium-reduced chicken or vegetable broth (approx)
1 tsp (5 mL) salt
2 small Ontario Shallots, finely chopped
2-1/2 cups (625 mL) sliced Ontario White Button Mushrooms (about 7 oz/210 g)
1 tbsp (15 mL) whole wheat flour
1/2 tsp (2 mL) pepper
1/4 cup (50 mL) chopped fresh Ontario Basil Leaves
1/2 cup (125 mL) crumbled Ontario Goat Cheese (Chèvre)
In medium bowl, toss tomatoes with 1 tbsp (15 mL) of the oil and 1 clove of the garlic. Place in single layer on parchment-lined rimmed baking sheet and bake in 450°F (230°C) oven for 8 to 10 minutes, shaking gently once, or until skin is blistered. Set aside.
Meanwhile, place quinoa in medium saucepan, add 1-1/2 cups (375 mL) of the broth and 1/2 tsp (2 mL) of the salt. Bring to boil; reduce heat to medium-low, cover and cook for 10 to 15 minutes or until grains are translucent and most of the liquid is absorbed. Remove from heat.
In large, deep nonstick skillet, heat remaining oil over medium heat. Add shallots and cook for 2 minutes or until softened. Add mushrooms and cook, stirring occasionally, for 5 minutes or until browned and juicy. Add flour, pepper, and remaining garlic and salt; cook stirring for 1 minute. Add remaining broth and stir until thickened. Stir in cooked quinoa, roasted tomatoes and basil; heat through. (Add more broth if needed for a creamy consistency.) Remove from heat and stir in cheese.
Nutritional Information:
1 Serving
PROTEIN: 13 grams
FAT: 18 grams
CARBOHYDRATE: 35 grams
CALORIES: 348
FIBRE: 5 grams
SODIUM: 1005 mg
– Printed with permission from Foodland Ontario
