Seasonal Vegetable Quinoa “Risotto”
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.
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
Head of broccoli
Extra virgin olive oil
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)
- Prepare quinoa according to package instructions with vegetable broth (in place of water)
- Preheat oven to 400, and chop acorn squash and apple into cubes.
- Toss squash with 1-2 tbsp evo and season with sea salt and pepper. Bake at 400 for 30 minutes. If you like baked apples you can toss these in as well. (I usually prefer mine crisp and raw.)
- Meanwhile mix sauce ingredients in a medium size bowl using a whisk. Process in a food processor, vitamix or high speed blender until smooth, scrape the sides as needed.
- Heat a sauce pan with 1 tsp evo, and sautee broccoli and kale on medium heat for 5 minutes or until kale wilts a bit. If needed, add a bit of water to the pan.
- Mix squash, greens, and chopped apple with quinoa and smother with sauce and 1 tsp earth balance. Season with garlic powder, salt and pepper to taste.
Posted by Beth