Quinoa is another food that I really like. These seeds (yes, technically it’s seeds) have neutral flavor, that means you can play with different spices and ingredients this way creating new flavors and a lot of different variations. Quinoa origin is South America and you can find many great dishes with them.

While deciding what to cook I was between two choices: empanadas with quinoa or quinoa risotto. Risotto won, but only because I had some leftover boletus in my freezer :). Today’s dish is very easy, fast, gluten-free and most importantly very delicious and nutritious.

Ingredients for 3 portions:

• 1 cup quinoa
•  1 tbsp extra virgin olive oil
• 1/2 tbsp butter (for vegan version use more olive oil)
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 medium carrot, coarsely grated
• 1/2 yellow bell pepper, finely chopped
• 1/2 cup white wine 
• 1 cup frozen boletus (or any other mushrooms)
• 2 1/2 cup vegetable broth
• 1/3 cup parmesan, grated
• salt and pepper

1. In the skillet pan (on medium heat) heat olive oil and melt the butter.  Add chopped onion and sauté until golden and soft. 

2. Add garlic, carrot and boletus. Mix it well and sauté for 3-4 min, then add bell pepper, quinoa.

3.  Pour wine to the pan and cook it until it evaporates. Then slowly add broth to the pan. It’s important not to add all of it at once, you have to let quinoa absorb the liquid slowly, this way risotto will be creamier.

4. When almost all liquid is absorbed add grated parmesan cheese and salt with black pepper. Mix it well and set it aside for a few minutes before serving.