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Quinoa Risotto




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Original recipe from "Yanuq Cooking in Peru"


List of Ingredients




* 3 1/2 cups (1 lb 2 oz or 500 g) quinoa
* 8 cups boiling water (or chicken or beef bouillon)
* 4 tablespoons cf margarine
* 5 ½ oz (150 g) smoked turkey bacon, chopped
* 5 garlic cloves, finely chopped
* 1 onion, finely chopped
* 1 red pepper, diced
* 1 tablespoons saffron threads
* 1 cup dry white wine
* 9 oz (250 g) mushrooms, thinly sliced
* nutmeg
* salt
* pepper
* 1 cup coconut cream
* ¾ cup grated parmesan cheese substitute, plus extra for garnish
* 4 tablespoons chopped parsley, plus extra for garnish

Recipe



Rinse quinoa under running water until water turns clear.

Add to boiling water or bouillon and cook until quinoa is tender,
approximately 12 minutes.

Drain and cool.

Melt margarine in a large skillet and add turkey bacon, garlic and onions.

Cook at low heat until tender.

Add red pepper, saffron threads, wine, mushrooms, nutmeg, salt, pepper, and
coconut cream. Bring to a boil.

Add to red pepper mixture to quinoa, stirring. Cook until mixture thickens.

Stir in parmesan cheese substitute and chopped parsley.

Serve on the center each plate and sprinkle with additional parmesan cheese
substitute and parsley.

Makes 6 servings