Serves 4 – 5
This is a delicious variation of a risotto. It is a one dish meal eaten in a bowl. The quinoa is a very different texture to the creamy, starchy rice normally found in risotto. Quinoa is extremely nutritious and gluten free.
1 tbsp butter or oil
1 large onion, diced
1 tsp cumin seeds
1 poblano chile, diced
3 cups vegetable stock
salt
3 medium potatoes, peeled and diced into ½ inch cubes
2 carrots, sliced into ¼ inch rounds
1 cup quinoa, thoroughly washed
1 cup corn, frozen or fresh
1 cup milk or soy milk
black pepper to taste
Italian parsley, minced
Cilantro, minced
Jack cheese, grated (optional)
Sour cream or yogurt
Tabasco or hot sauce
In a large nonstick soup pot, heat the butter over medium heat. Add the onion and cumin and sauté, stirring, for 3 minutes, or until the onion has softened somewhat. Add the poblano and sauté for 3 minutes more. Add the stock, and salt and bring to a boil.
Drop in the potatoes, carrots, and quinoa. Let the stock return to a boil, stir well, then turn the heat down to a simmer. Cover the pot and simmer over low heat for 10 minutes. Lift the lid and drop in the corn. Cover and cook for 5 minutes more.
Turn off the heat. Pour in the milk, stir once, and let stand, covered, for 5 minutes. Spoon into bowls and top with parsley and cilantro. If you like, pass the grated cheese, sour cream and hot sauce at the table.
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