Mediterranean vegetable quinotto
An easy and healthy recipe, made in less than 30 minutes! This gluten free quinoa risotto is a light and low-fat dish perfect as a summer dinner!
Servings: 2 servings
Ingredients
- 1 cup quinoa
- 3 tablespoons olive oil
- ½ onion, finely chopped
- 1-2 garlic cloves
- ½ carrot, finely chopped
- ½ red pepper, finely chopped
- 1 medium zucchini, finely chopped
- ½ eggplant, finely chopped
- ½ teaspoon thyme
- ¼ cup dry white wine
- 2 - 2 ½ cups vegetable stock,or water or chicken stock
- Salt and pepper to taste
- ¼ cup greek yogurt
- ⅓ cup grated parmesan
- ¼ cup chopped parsley
- 2 tablespoons chopped green onion or chives
Instructions
- Rinse quinoa very well under cold water (use a fine sieve or cheesecloth) for 2-3 minutes and let it drain.
- Heat the olive oil in a large pan, add the carrot and cook on medium/high heat for 2 minutes until somewhat soft.Add the onion, garlic, zucchini, eggplant, pepper, parsley, green onion, and thyme and cook until all the vegetables are soft and starting to brown, about 5 minutes.Add the quinoa and stir for 1 minute. Add the wine and stir until all the alcohol is evaporated.
- Start adding the stock, half a cup at a time and reduce heat to a low simmer. Stir from time to time. Start tasting to see if quinoa is ready when you have used 2 cups of stock. Add salt and pepper.
- When quinoa is cooked, turn off the heat and add the yogurt and parmesan. Stir to combine and serve. Eat!
