Quinoa and Vegetable “Risotto”

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  • 5 (1)
40 MIN
2 SERVING
Easy

PROTEIN

59g

CARBS

91g

CALORIES

1071kcal

SUGAR

20g

cholesterol

743mg

FAT

9g

Ingredients

Serving

quinoa ( organic tri-color, uncooked )

3/4 cup

olive oil ( or coconut oil )

1 tablespoon

onion ( diced )

1/2 medium

clove garlic ( chopped )

2 cloves

cremini mushrooms ( sliced )

4 wt. oz

broccoli ( florets )

1 cup, chopped

green peas ( frozen )

1/2 cup
2 medium

greek yogurt ( unsweetened )

1/2 cup
1/3 cup
1/4 tsp

almonds ( sliced or slivered )

50 g

Quinoa and Vegetable “Risotto”

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  • 5 (1)

Instructions

Step 1

Rinse quinoa in a strainer and place in a small saucepan with the broth.

Step 2

Cook quinoa for about 15 minutes until water is absorbed. Set aside.

Step 3

In a large sauté pan, heat oil and add onion, garlic, mushrooms, and broccoli.

Step 4

Stir cook until onions and garlic are slightly softened, about five minutes.

Step 5

In a small bowl, whisk together the eggs, yogurt, and milk until smooth.

Step 6

Add peas, spinach, and cooked quinoa to the pan and stir to combine.

Step 7

Pour egg mixture into the pan and stir cook until it thickens slightly.

Step 8

Stir in parmesan cheese and salt to taste.

Step 9

Top with almonds and serve hot.

Notes: Quinoa can be made in advance and kept in the fridge for a few days until ready to use.

Take a break from meat-focused protein and venture into the vegetable world for a family-friendly feast. You may think that meats are the only ideal way to get protein and, admittedly, protein-heavy meals that are plant-based can be a bit of a brain-teaser. A little trick I use to amp up the protein in vegetarian meals is to layer my protein sources. I combine a multitude of proteins from whole grains, to greens, to Greek yogurt. This creates a varied assortment of nutrients and supplies essential amino acids so you can fuel your body with complete proteins. It’s a skillful dance of ingredients that will make your body sing and provide plenty of energy to power through your day.

Risotto is typically a time-consuming and somewhat challenging dish to make so I’ve simplified it for weeknight-friendly meals by using quinoa instead. Fiber-filled quinoa and broccoli are key components in this particular dish that keep your digestive system running well. Vibrant greens, like spinach, are a vegetable source of additional protein that makes your meal colorful while supplying a number of nutrients. This vegetarian dish is a creamy combination with characteristics of both fried rice and risotto making it a family palate pleaser that’s still simple (and fast) enough for the weeknight hustle.

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