- Course: Main Courses
Made with red quinoa, this risotto is quick, colorful, creamy and delicious. Serve with our Roasted Curry Vegetables for a complete meal.
- 2 cups vegetable stock
- 1 tablespoon extra-virgin olive oil
- 1/4 cup Tomorrow's® Organics white onion, minced
- 1 garlic clove, minced
- 1 cup red heirloom quinoa, rinsed and drained
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon low-fat sour cream
- 1/2 cup chopped cilantro
In a medium pot, heat the extra-virgin olive oil over medium-high heat. Add the onion and sauté until soft and translucent, about 4 minutes. Add the onion and cook for about 1 minute, stirring constantly without browning.
Add 2 cups vegetable stock and bring to a boil. Add quinoa; reduce heat to medium-low, cover, and simmer until tender and stock is absorbed, about 15 minutes. Turn off heat and allow to steam for 5 minutes. Season with salt and pepper and add 1 tablespoon of sour cream to finish.
Finish the dish with chopped cilantro and a drizzle of extra-virgin olive oil.
Gently fold a small portion of Roasted Curry Vegetables into the risotto. Plate risotto and place additional curried vegetables on top.