Quinoa Risotto With Mushrooms, Chicken And Leeks

Quinoa risotto is a very nutritious dish because it has a high protein content (both vegetable and animal versions), good cholesterol (HDL) as well as vitamins and minerals. Its main ingredient is especially healthy for you: quinoa is a food that contains all the essential amino acids that the body needs. Likewise, it is easy to digest, making it eliminate toxins.

It is also good to know that quinoa is a gluten-free food, which makes this recipe a good option for people with gluten intolerance. If you want, you can replace the chicken with seitan to make a version that suits vegetarians or vegans. It all depends on your preferences and needs (and the needs of your guests).

Quinoa risotto with mushrooms, chicken and leeks

Ingredients (for 2 servings)

• 1 medium leek

• 2 chicken breasts (500 g)
• 1 tablespoon butter (20 g)
• Salt and pepper
• 1 tablespoon olive oil (15 ml)
• ¼ cup chicken broth (50 ml)
• ¼ cup white wine (50 ml)
• 1 packet of mushrooms (150 g)
• 1 tablespoon grated parmesan cheese (20 g)

Instructions

1. First, soak the quinoa in water for at least two hours. Use two cups of water for each cup of quinoa. By soaking the quinoa, you can remove all the foam that it releases in its raw state. Rinse the quinoa after two hours and move it to a pan to cook it. Boil it in salted water for approx. 15 minutes.
2. Marinate the chicken (as you like) and fry them on the grill. When ready, cut them into thick, medium-sized strips.
3. Heat a little oil in a frying pan over medium heat.
4. Clean and cut mushrooms and leeks into small pieces. Afterwards, move them to the frying pan and fry them for a few minutes. Stir them constantly to prevent them from burning.
5. In a bowl, mix the chicken broth with the white wine. Set it aside.
6. In another saucepan, cook the quinoa. Once cooked, pour off the water and transfer the quinoa to the frying pan with the leeks and mushrooms. While stirring, add chicken broth gradually.
7. After 10 or 15 minutes, turn off the heat.
8. Mix the risotto with the chicken strips and serve in a bowl. Then sprinkle a little grated parmesan cheese on top, along with a pinch of black pepper.
9. You can serve this quinoa risotto as a side or main course.

Quinoa risotto with pumpkin and peas

Ingredients (for 2 servings)

• 2 cloves garlic
• ½ onion
• 2 cups quinoa (200 g)
• 1 can peas (150 g)
• Oil (extra virgin olive oil)
• 1 cup pumpkin (150 g)
• Salt and black pepper
• 3 cups vegetable broth (750 ml)
• 1 tablespoon lemon juice (15 ml)
• ¾ cup parmesan cheese (150 g)
• 1 teaspoon Herbes de Provence (5 g)
• ½ cup white wine (125 ml)

Instructions

1. Prepare the quinoa as explained in the previous recipe.
2. Peel and cut the pumpkin into small pieces. Sprinkle them with lemon juice and cook them in the microwave (in a microwave-friendly container) for a few minutes at maximum power.
3. Peel and crush the garlic. Afterwards, cut the onions thinly and set them aside.
4. Add a little olive oil to a frying pan and set it over medium heat on the stove. Fry the onions for a few minutes. Before taking them off the heat, add the crushed garlic and stir together.
5. Add the cooked quinoa to the frying pan, along with half of the broth, white wine and herbs. Stir constantly to ensure that the ingredients combine well.
6. When the broth is significantly reduced, add the remaining half and continue to stir for 2 or 3 minutes.
7. Turn off the heat and sprinkle some salt and pepper on the dish. Also add the grated cheese and peas, and give it all an extra stir before serving.

As you can see, quinoa risotto is an easy dish to prepare and you can add all sorts of ingredients. Its texture and taste are nice and smooth, which means it is not a dish that is hard to appreciate.

Thus, it is a good dish to serve to others as well. The secret lies in keeping track of the time it takes to cook quinoa (it should not exceed more than 15 minutes) and making sure you add the right amount of water. If we follow these details, you do not have to worry about making mistakes!