Quinoa Risotto
I've never had real risotto, so don't know how creamy that is, but mine seemed creamy. I didn't use a recipe per se, just read a bunch of recipes on the internet and devised my own.
Heat a can of chicken broth and a cup of milk. Thoroughly wash 1 cup of quinoa. On medium heat, cook a little olive oil, some garlic and the quinoa for about 3 minutes. Sautee a container of sliced mushrooms in a separate pan (I used butter flavor Smart Balance spray). Add 1/4 cup dry white wine to quinoa mixture and cook a couple of minutes. Then add the broth/milk mixture ladel by ladel letting each addition cook away before adding the next (stirring religiously). It takes about 15 minutes before all liquid is added. Add salt & pepper to taste and some flat leaf parsley. Stir in mushrooms and parmesean cheese to the consistency you desire. My measurements aren't exact, but I'm pretty sure they're close. It made about 6 1/2 cup servings. I'm hoping the leftovers heat up well!?! My estimation is appx. 18 grams of protein. I ate it with a small patty of grilled ground chicken, so that upped the protein too :)
