Archive for May 2nd, 2010

Although I never heard of a quinoa risotto, I was definitely game to try this one. I added some grilled chicken instead of shrimp, and it was a killer meal. The pesto I made nondairy with soy parmesan.

Artichoke quinoa risotto with grilled chicken

1 can artichoke hearts, drained and cut into quarters

1 tablespoon olive oil

1 onion, diced

2 cloves garlic, minced

1 cup quinoa

1/2 cup white wine

3 cups broth

1/2 cup grated soy parmesan

1 tablespoon margarine

salt and pepper to taste

Heat the oil in a large pan. Add the onions and saute til tender, about 5 minutes. Add the garlic and saute another 1 minutes. Add the quinoa and stir to coat. Add the artichokes and stir. Add the wine and deglaze the pan, stirring, until the wine is gone. Then, adding the broth 1/2 cup at a time, stir into the quinoa mix, over med-low heat, til absorbed. Continue adding the broth til finished and quinoa is tender. Add the soy parmesan and margarine, and stir in.

To serve, plate the risotto, then lay the grilled chicken on top, followed by little spoonfuls of the pesto (see recipe below).

Lemon pesto:

1 lemon, cut into pieces and seeded

1/2 cup packed basil

1 clove garlic

2 tablespoons toasted pinenuts

1/4 cup grated soy parmesan

3 tablespoons olive oil

salt and pepper to taste

Combine everything in the food processor.

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