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 broth
• 1 cup milk
• 8 oz portobello or cremini mushrooms, sliced
• ¾ cup Parmesan cheese

Directions

1. 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.
2. Heat olive oil in a heavy saucepan over medium-high heat.
3. Add onion and cook until soft, stirring constantly.
4. Add garlic and quinoa and continue stirring a minute or two.
5. Stir in broth and milk.
6. Bring to a boil, then reduce heat to low and simmer until quinoa is tender, stirring occasionally, about 10-12 minutes.
7. Add mushrooms and cook another 3-5 minutes, stirring often.
8. Remove from heat.
9. Add cheese and let stand a few minutes, so risotto can thicken.