Mary Hallen's Note:
Quinoa is an ancient grain unusually full of nutrients. Very nutty flavor.
My Private Note
Units: US | Metric
- 1Place quinoa in strainer and rinse thoroughly, drain.
- 2Place quinoa in fry pan and cook over med heat, stir often, until darker in color (8 minutes) Remove from pan and set aside.
- 3Increase heat to med-high.
- 4Melt butter and add onion and 2 Tab water.
- 5Cook, stir often, until onion is soft.
- 6(Add water 1 tbs at a time if seems dry) To pan add broth, milk, quinoa, (if using dried sage add here).
- 7Bring to boil, stir often.
- 8Reduce heat and simmer, uncovered, stir occasionally until quinoa is almost tender to bite (10 minutes) Meanwhile, snap off and discard tough ends of asparagus, then cut stalks diagonally into 1-inch pieces.
- 9Add asparagus to quinoa mixture and cook, stir often, until asparagus is tender when pierced and almost all liquid is absorbed (5 minutes). Reduce heat and stir often until mixture thickens.
- 10Remove pan from heat and gently stir in fontina cheese and chopped fresh sage.
- 11Let stand until cheese is melted.
- 12Transfer to a shallow serving dish.
- 13Top with Parmesan.
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Nutritional Facts for Quinoa Risotto
Serving Size: 1 (226 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 378.0
- Calories from Fat 99
- Total Fat 11.0 g
- Saturated Fat 4.8 g
- Cholesterol 24.0 mg
- Sodium 310.3 mg
- Total Carbohydrate 53.0 g
- Dietary Fiber 5.5 g
- Sugars 4.9 g
- Protein 18.5 g
The following items or measurements are not included: