A few years ago, I played in a volleyball tournament in South Carolina.

It was hot, muggy, and gorgeous.  We made a good showing at the event making it to the semi-finals I believe. I’m not good at remembering my finishes.

What stood out to me more than anything, and is something that I have never forgotten was my first taste of quinoa.

At this particular event the staff of the AVP (the professional volleyball tour that I played for) had hired a fantastic chef to prepare our food. Everything was delicious, and highly nutritious.

It wasn’t until last year though that I actually tried to make quinoa and it has become one of my favorite side (or main) dishes.

If you’ve never tried it, I highly recommend that you do. It can be substituted for rice, and what I love is that it packs a lot of protein.

Quinoa Risotto

Ingredients

• 4 Tbsp olive oil
• 8 oz baby bella mushrooms
• 1 cup quinoa, rinsed
• 3 cups chicken broth (or veggie broth)
• 1/3 cup white wine
• 1 shallot diced
• 2 cloves garlic, minced
• 1/4 cup parmesan cheese, grated
• salt and pepper to taste

Directions

In a large skillet heat the olive oil over medium heat.  Add the mushrooms and saute until soft (about 5 minutes).  Remove from skillet and set aside.  Add garlic and shalot to pan and saute until they being to soften and turn translucent, about 5 minutes. 

Add quinoa. Stir for approximately 3 minutes.  Lower the heat to simmer, and add the wine cooking until it is absorbed.  Next add 1 1/2 cups broth.  Stir until it is absorbed completely.  After that add the remainder of the broth.  Stir occasionally until broth is absorbed and qunioa germs burst open.  It should taste al dente when done.

Stir in the parmesan cheese and mushrooms, and turn off heat. Cover with a lid and let stand 5 minutes.

What’s your favorite risotto?