This recipe serves as a perfect example ( ugh sorry unintentional pun!)
Risotto, traditionally created with arborio rice is delicious. But I find all the stirring and standing over the stove unappealing at the end of a long day. This variation using quinoa is less time-consuming, and high in fiber and protein. And, it’s creamy and comforting like traditional risotto.
Add in seasonal vegetables and you have yourself a balanced meal! In a month or so I’d swap late winter veggies like squash and kale for spring greens and asparagus.
*Note: This dish is extremely versatile. You can make it with or without the sauce. I often make it without and splash evo, balsamic and spices on top with salad greens.
Serves 2
Ingredients:
1.5 cups quinoa
2 cups low sodium vegetable broth
3 large bunches of kale
Half of one acorn squash, or butternut squash (more if you’re hungrier and love squash) *Sweet potatos are also a good substitute
1 Apple
Head of broccoli
Extra virgin olive oil
Sauce:
1 cup unsweetened almond milk
2 tbsp earth balance (or regular ‘ol butter if you prefer)
1 tbsp dijon mustard
5 tbsp nutritional yeast (available at most health food stores or Whole Foods)
Recipe:
Posted by Beth
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