Swap out rice for quinoa in this protein-packed riff on risotto.
grated Manchego cheese (about 1 oz.)
packed fresh mint leaves, plus more for garnish
pine nuts, toasted, plus more for garnish
extra-virgin olive oil, plus 2 tsp.
medium shallots, chopped
quinoa, rinsed and drained
fresh lemon juice
can (15 oz.) garbanzo beans, rinsed and drained
Microgreens, for garnish
- In a food processor,
garlic, pine nuts and 1/4 teaspoon salt until finely
chopped, scraping down side as needed. Transfer to a medium bowl; stir in 1/4 cup oil.
- In a 4-quart saucepan,
heat remaining 2 teaspoons oil on medium. Add
shallots; cook 2 minutes,
Add quinoa; cook 1 minute, stirring. Add
2 cups warm water and
1⁄2 teaspoon salt and heat to
boiling on high.
Reduce heat; simmer until
most of water is
occasionally; 6 to 8 minutes. Add
another 2 cups warm
water; simmer until quinoa
is just tender, stirring
occasionally; 15 to 18 minutes.
- To quinoa, add
butter, lemon juice,
half of pesto, and
1⁄2 cup water, stirring
to combine. Fold in
beans. Divide quinoa
4 serving bowls and spoon remaining
pesto over quinoa.
Garnish with microgreens, additional
mint and pine nuts,
Nutritional Information (per serving): Calories about 585; Protein 17g; Carbohydrate 62g; Total Fat 31g; Saturated Fat 8g; Dietary Fiber 10g; Sodium 615mg