Incan Corn, Potato, Quinoa Risotto (sort of)

13 01 2010

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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