Quinotto Quinoa Risotto
How to make healthy Quinotto. Our easy Peruvian Quinoa Risotto recipe features poblano chili, sweet corn, fresh herbs and feta cheese.
Servings: 4
Calories: 494kcal
Equipment
- measuring cups
- measuring spoons
- French knife
- Skillet
- Wooden spoon or spatula
Ingredients
- 2 tbsp Olive Oil
- 1 Poblano Chili stemmed, seeded, finely chopped
- 1 cup Corn Kernels
- 4 Scallions white parts minced, green parts thinly sliced
- Kosher Salt and Pepper
- 1/2 tsp Ground Cumin
- 1 cup Quinoa rinsed and drained
- 3 cups Chicken or Vegetable Stock
- 4 oz Feta Cheese crumbled
- 1 cup Cilantro chopped
- Lime Wedges to serve
Instructions
- In a 12-inch skillet over medium, heat the oil until shimmering. Add the poblano chili, corn, scallions whites, and 1/2 tsp salt and pepper. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the cumin and cook, stirring, until fragrant, about 30 seconds.
- Stir in the quinoa followed by the broth, then bring to a simmer over medium-high. Cover, reduce to low and cook, stirring and adjusting heat as needed to maintain a simmer, until the quinoa is tender and the liquid is almost fully absorbed, 15-20 minutes.
- Off heat, add half the feta cheese and half the cilantro, then stir until the cheese has melted into the quinoa mixture. Taste and season with salt and pepper. If desired, transfer to a serving dish. Sprinkle with the remaining cheese, cilantro and scallion greens. Serve with lime wedges.
Nutrition
Calories: 494kcal | Carbohydrates: 38.1g | Protein: 42.4g | Fat: 19.4g | Saturated Fat: 6.5g | Cholesterol: 106mg | Sodium: 395mg | Potassium: 652mg | Fiber: 5.3g | Sugar: 2.8g | Calcium: 192mg | Iron: 5mg
