Go to the Globe and Mail homepage

Jump to main navigationJump to main content

Quinoa spinach risotto Add to ...

Quinoa is a healthy and underused grain. Easy to cook and nutty in flavour, it goes with all kinds of seasonings. Always wash before using, as it has a slightly bitter outer coating.

Follow on Twitter: @lucywaverman

  • Servings: 6

Ingredients

2 tablespoons olive oil

1 tablespoon butter

1 cup chopped onion

2 teaspoons chopped garlic

1 cup washed quinoa

½ cup white wine

2 to 3 cups hot vegetable stock or water

3 cups baby spinach

½ cup edamame

¼ cup cream

¼ cup grated Parmesan cheese

1 tablespoon chopped mint

Salt and freshly ground pepper

Method

Heat olive oil and butter in a pot over medium heat. Add onions and garlic and sauté for 2 minutes or until softened. Add quinoa and continue to sauté, stirring constantly, for 5 minutes or until nutty smelling.

Deglaze pan with wine and cook until the liquid is evaporated. Add stock, 1 cup at a time, stirring often until quinoa is still a bit firm, about 12 to 15 minutes.

Add spinach and edamame with another splash of stock. Stir until incorporated and spinach is wilted, about 2 minutes. Stir in cream, Parmesan cheese and mint. Season to taste with salt and pepper.

In the know

Most popular video »

Highlights

More from The Globe and Mail

Most Popular Stories