Quinoa Risotto

I had this box of Quinoa for a good month before I decided to experiment with it. and i L.O.V.E this recipe. It is one of the only 100% plant based food that also has complete protein value (fact of the day : A complete protein (or whole protein) is a source of protein that contains an adequate proportion of all nine of the essential amino acids necessary for the needs of humans.)  Quinoa comes in Red or White form and sort of reminds me of couscous but better!

1 onion finely minced
4  Garlic Cloves-crushed
16 oz Quinoa (1 box from traders, not the red kind)
1lb spinach
2 cups white wine- you could do less I just really like the taste
1/2 cup Gorgonzola or goat cheese, I used Gorgonzola/feta
handful of Parmesan
1/8 tsp cayenne pepper, I did a little more...oops :)
Chicken broth (you won't use the whole carton)



Saute the spinach lightly in olive oil, just enough to get it wilted a bit and set aside. (Pictured is less than 1lb.

Finely chop your onion..that took 10 seconds and I didn't cry!

Add this to the pan with 1 tbsp butter and some olive oil. Cook until tender, then add the four cloves of crush garlic and cayenne pepper and cook for another two minutes.

Add your quinoa and white wine.Stirring frequently cook this on medium heat until the white wine is almost evaporated.

Then add enough broth (I used chicken broth) to cover the quinoa in the pan. It is pointless to measure this amount just keep pouring until it covers the quinoa, Cook on medium high heat stirring frequently for about 20 mins.

 Quinoa will get bigger and more of a couscous texture.

Add back your spinach, stir in your Gorgonzola and cook for another 2-3 mins. Salt to taste!

Serve as a side, top with parmesean.