Tomato & Basil Quinoa Risotto

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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 30-60 seconds, until fragrant.

Add the quinoa to the pan and let toast for 3-5 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 15-20 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 3-5 minutes. Add the salt and pepper to taste and finish with the parmesan. Serve immediately.

Servings: 3-4