Tomato & Basil Quinoa Risotto


Enjoy this Risotto recipe by @zazachef_cook.eat.repeat A healthy twist on this traditional Italian dish!


1 ¼ cups of Ancient Harvest Traditional Quinoa (raw)
3 ½ cups of chicken stock
1 tbsp butter
1 tbsp shallot minced
1 tbsp minced garlic
2 vine-ripened tomatoes, seeded and chopped
¼ cup of fresh basil leaves, chopped
2 cups of baby spinach, chopped
1 tbsp lemon juice
¼ cup of grated parmesan
Salt & pepper to taste


In a large, heavy-bottomed pot (or pan with high edges) add the olive oil and turn to medium heat.

Once hot, add the shallot and stir every few minutes for 5-6 minutes, until the shallots just starts to brown and is very soft.

Add the garlic and stir for 30 to 60 seconds, until fragrant.

Add the quinoa to the pan and let toast for 3 to 5 minutes, stirring frequently.

Slowly pour in the chicken stock half a cup at a time and stir together. Let simmer for a couple of minutes until the broth is absorbed, stirring constantly. Continue to add the broth after it’s being absorb and simmer for about 15 to 20 minutes, until mostly absorbed. Stir every 2-3 minutes. If boiling or cooking too quickly reduce heat slightly.

Once the quinoa is cooked and the broth mostly absorb, add the basil, spinach and tomatoes stir and let cook for another 3 to 5 minutes. Add the salt and pepper to taste and finish with the parmesan. Serve immediately.

Servings: 3-4