Quinoa Risotto With Mushrooms, Chicken And Leeks

Quinoa risotto is a dish with a high nutritional value, since it has ingredients with a high percentage of proteins, both of vegetable and animal origin, vitamins and minerals.

Especially for quinoa, a food that contains all the essential amino acids for the body and is also easily digested, so it helps eliminate toxins.

It should be noted that quinoa is a gluten-free food, so this recipe is suitable for people who are intolerant. If desired, the chicken can be substituted for seitan, to make the recipe suitable for vegetarians and vegans.

Everything will depend on our preferences and needs, as well as those of our guests, in case we serve this meal in a meeting.

Quinoa risotto with mushrooms, chicken and leek

Ingredients (for 2 people)

• 2 cups of quinoa (200 g)
• 1 medium leek
• 2 chicken breasts (500 g)
• 1 tablespoon of olive oil (15 ml)
• Chicken soup
• ¼ glass of white wine (50 ml)

• 1 tray of mushrooms (150 g)
• 1 tablespoon of grated Parmesan cheese (20 g)
• Seasonings: salt and pepper

Preparation

1. First, rinse the quinoa to remove a small bitter coating called saponin. Then drain and reserve.
2. On the other hand, marinate the chicken breasts as you prefer and, later, cook them on the grill. When done, cut into medium-thick strips.
3. Clean and cut the mushrooms and leek into small pieces. Next, take them to the pan and sauté them for a couple of minutes. Stir occasionally so they don’t burn.
4. Next, add the quinoa and mix with the other ingredients.
5. Add the white wine and reduce.
6. Then add the chicken broth little by little and cook for approximately 15 minutes. After this time, turn off the heat and remove from the pan.
7. Mix the risotto with the chicken breast strips and serve on a plate. Then sprinkle a little grated Parmesan cheese and a pinch of black pepper on top.
8. Quinoa risotto can be served as a garnish or as a main dish.

Quinoa risotto with pumpkin and peas

Ingredients (for 2 people)

• 2 cups of quinoa (200 g)
• 1 jar of peas (150 g)
• Extra virgin olive oil
• Pumpkin (150 g)
• 2 cloves of garlic
• ½ onion
• 3 cups of vegetable broth (750 ml)
• ¾ cup of Parmesan cheese (150 g)
• 1 teaspoon of Provencal herbs (5 g)
• ½ cup of white wine (125 ml)
• Salt and black pepper

Preparation

1. Rinse the quinoa as in the previous recipe.
2. Peel and cut the squash into small pieces.
3. Peel and mash the garlic cloves. Next, cut the onion into julienne strips and reserve.
4. In a skillet over medium heat, previously greased with a little olive oil, sauté the onion for a couple of minutes. Add the crushed garlic and the pumpkin. Saute everything together for a couple of minutes.
5. Add the quinoa to the pan and mix with the rest of the ingredients. Stir in the white wine along with the Provencal herbs, salt, and pepper. Stir so that the ingredients are well integrated.
6. When the wine has reduced, add the vegetable broth and cook for 15 minutes.
7. Turn off the heat and also add the grated cheese and peas, and stir once more before serving.

As you may have seen, quinoa risotto is a very easy dish to prepare and that also admits various ingredients. Its texture and flavor are very smooth, so they do not suppose a great shock when trying it for the first time, with which, it manages to capture the liking of the diners.

The secret is to watch the cooking time of the quinoa (which should not exceed 15 minutes) and make sure to add the right amount of broth. If we take care of these two details, we can be sure that there will be no mistakes!