View source for Quinoa Risotto

[[File:300px-Quinoa-risotto.jpg|right|Quinoa Risotto]]

== Description ==
Serves 2 – 6, depending on whether or not you serve this as a main or a side dish.

== Ingredients ==
* 1 cup [[quinoa]]
* 1 tbsp [[olive oil]]
* 1 cup chopped [[onion]]
* 3 cloves [[garlic]], minced (more is even better, I love garlic!)
* 1 cup [[vegetable stock|vegetable broth]]
* 1 cup [[milk]]
* 8 oz [[portobello mushroom|portobello]] or [[cremini mushroom]]s, sliced
* ¾ cup [[Parmesan cheese]]

== Procedures ==
# Rinse and drain quinoa thoroughly. This first step is necessary to remove the saponins, and involves soaking the grain in water for a few hours, then changing the water and resoaking, or rinsing it in ample running water either in a fine strainer or in cheesecloth. Removing the saponins helps with digestion; the soapy nature of the compound makes it act as a laxative. Most boxed quinoa has been pre-rinsed for convenience, but check your box carefully before deciding you don't need to rinse the quinoa.
# Heat olive oil in a heavy saucepan over medium-high heat.
# Add onion and cook until soft, stirring constantly.
# Add garlic and quinoa and continue stirring a minute or two.
# Stir in broth and milk.
# Bring to a boil, then reduce heat to low and simmer until quinoa is tender, stirring occasionally, about 10-12 minutes.
# Add mushrooms and cook another 3-5 minutes, stirring often.
# Remove from heat.
# Add cheese and let stand a few minutes, so risotto can thicken.

[[Category:Vegetarian Recipes]]
[[Category:Quinoa Recipes]]
[[Category:Risotto Recipes]]
[[Category:Portobello mushroom Recipes]]
[[Category:Cremini mushroom Recipes]]
[[Category:Parmesan cheese Recipes]]