Quinoa Risotto with Mushrooms Chicken and Leeks
It’s great to know that quinoa is a gluten-free food, which makes this recipe good for people with gluten intolerance. If you’d like, you can substitute the chicken with seitan to make it subtle for vegetarians or vegans. It all depends on your preferences and needs (and your guests as well).
Quinoa risotto with mushrooms, chicken and leeks
Ingredients (for 2 servings)
- 1 medium-sized leek
- 2 chicken breasts (500 g)
- 1 tablespoon of butter (20 g)
- Salt and pepper
- 1 tablespoon of olive oil (15 ml)
- ¼ cup of chicken broth (50 ml)
- ¼ cup of white wine (50 ml)
- 1 package of mushrooms (150 g)
- 1 tablespoon of grated Parmesan cheese (20 g)
Read this article too: How to Replace the Bread in Your Sandwiches with Gluten Free Alternatives
- First, let the quinoa soak in water for at least two hours. Use two cups of water for every cup of quinoa. By soaking the quinoa, you can eliminate all of the foam that it releases in its raw state. After two hours, rinse the quinoa and move it to a pot in order to cook it. Boil in salted water for approximately 15 minutes.
- Marinate the chicken breasts (as you like) and cook them on the grill. When they’re ready, cut them into thick, medium-sized strips.
- Heat up a little oil in frying pan over medium-heat.
- Clean and cut the mushrooms and leeks into small pieces. Afterwards, move them to the frying pan and cook for a couple of minutes. Stir them constantly to prevent them from burning.
- In a bowl, mix the chicken stock together with the white wine. Set aside.
- In a different pot, cook the quinoa. Once it’s cooked, remove the water and move the quinoa to the frying pan with the leeks and mushrooms. While stirring, gradually add in the chicken stock.
- After 10 or 15 minutes, turn off the heat.
- Mix the risotto with the chicken strips and serve in a dish. Afterwards, sprinkle a little grated Parmesan cheese on top with a pinch of black pepper.
- You can serve this quinoa risotto as a side or main dish.
Quinoa risotto with squash and peas
Ingredients (for 2 servings)
- 2 cloves of garlic
- ½ onions
- 2 cups of quinoa (200 g)
- 1 can of peas (150 g)
- Oil of extra-virgin olive oil
- 1 cup of squash (150 g)
- Salt and black pepper
- 3 cups of vegetable stock (750 ml)
- 1 tablespoon of lemon juice (15 ml)
- ¾ cup of Parmesan cheese (150 g)
- 1 teaspoon of Herbes de Provence (5 g)
- ½ cup of white wine (125 ml)
Check out this article too: How to Cook Vegetables that Taste Delicious Every Time
- Prepare the quinoa as explained in the previous recipe.
- Peel and cut the squash into small chunks. Sprinkle them with lemon juice and cook them in the microwave (in a microwaveable dish) for a couple of minutes at max-power.
- Peel and crush the garlic cloves. Afterwards, thinly slice the onion and set aside.
- Add a little olive oil to a frying pan and put over medium heat. Cook the onions for a couple of minutes. Before taking them off the heat, add in the crushed garlic and stir together.
- Add the cooked quinoa to the frying pan along with half of the stock, white wine and herbs. Stir constantly to make sure ingredients combine well.
- When the chicken has reduced considerably, add the remaining half and continue mixing for 2 or 3 more minutes.
- Turn off the heat and sprinkle in some salt and pepper. Also add the grated cheese and peas, giving everything another stir before serving.
Just as you’ve read, quinoa risotto is a simple dish to prepare and you can add all kinds of ingredients. Its texture and flavor are nice and smooth, which means that it’s not a hard dish to appreciate.
Thus, it’s a great option to serve to others. The secret lies in monitoring the time it takes to cook the quinoa (it shouldn’t exceed more than 15 minutes) and making sure that the water measurements are correct. If we follow these details, you won’t have to worry about making any mistakes!