RECIPES - quinoa risotto

February and March are the most difficult months of the year for the human body as nature has not awakened from its winter slumber and winter has stopped producing in order to prepare for spring and another growing season. Our trusted farmers Gerard and Francis at their stands at the weekly market in Riez provide us with what's in season, and so now is the time for the last winter greens and root vegetables

As such our choices are more limited yet there is still an abundance of joyful ingredients which we can use to prepare delicious meals. How about a quinoa risotto? Unlike risotto made with Arborio rice quinoa, when cooked, does not become creamy and sticky. But not worries, there are also advantages. 

Mixed with winter greens like spinach, fantastic for vitamins K & A plus manganese and foliate, or Swiss chard for vitamins A & C, and parsley for vitamin C, this meal is simply delicious!

  Quinoa risotto with Swiss chard and mushrooms (vegan)

for 4 

• 1 cup quinoa, rinsed
• 1 tablespoon olive oil  
• 1/2 cups chopped onion  
• 1 garlic clove, chopped 
• 2 handfuls of fresh brown mushrooms 
• 3 large leaves of Swiss chard 
• 1/2 cup chopped parsley or sprouted alfalfa
• 3 teaspoons chopped fresh thyme
• 1 cup dry white wine 
• 1 tablespoon sea salt   
• 1 cup soy cooking cream 
• 2 tablespoons nutritional yeast 
• a good helping of freshly ground pepper to taste
• handful freshly cracked walnuts

 * * * 

• Bring 2 cups salted water to boil in medium saucepan. Add quinoa, reduce heat to medium-low, cover, and simmer until tender and water is absorbed, about 13 minutes
• Meanwhile, heat oil in large skillet over medium-high heat. Add onion and sauté until onion begins to brown, 5 minutes. Add garlic; stir 30 seconds. Add mushrooms and thyme. Sauté until mushrooms are tender, 6 minutes. Add wine, spinach and Swisschard; stir until reduced and syrupy, 2 minutes
• Mix quinoa into mushroom mixture
• Season with pepper
•  Add soy cooking cream and nutritional yeast and blend carefully
• Top with chopped parsley and walnuts

Bon appétit
and enjoy your winter vegetables!