Salmon Quinoa Risotto
By: Pamela
Published: Thursday, December 10, 2009 - 5:05pm

Ingredients




1 cup Quinoa
1 medium Onion (diced)
8 Leaves of Kale (stems removed and cut into ribbons)
5 Garlic Cloves (finely chopped)
3 tablespoons Olive Oil (divided)
10 ounces Poached Salmon (flaked)*
32 ounces Organic Vegetable Stock
Salt
Pepper

Preparation

1 In a 4 quart saucepan, heat 2 tablespoons of olive oil over medium high heat. 2 When oil is shimmering, add diced onion. 3 Saute onion until transparent.  Add quinoa to onion mixture and stir, to toast quinoa, for 2 minutes. 4 Add 1 cup of vegetable stock to quinoa and onions. 5 Stir until stock is absorbed.  Once stock is absorbed, add 1 cup of stock. 6 Continue stirring until stock is absorbed. 7 Add remaining stock in 1/2 cup intervals, stirring until all stock is absorbed. 8 Remove from heat. 9 While preparing the onion quinoa mixture, heat 1 tablespoon of oil in a saute pan with chopped garlic (over medium high heat). 10 Once garlic is sizzling, add chopped kale to the pan. 11 Turn kale to coat with oil and garlic. 12 Turn kale mixture until fragrant (approximately 2 minutes).  Remove kale mixture from heat. 13 Once quinoa is complete, add kale and salmon. 14 Stir to combine. 15 Add salt and pepper to taste.

About


I do love a good risotto.  Since I've been eating quinoa for a couple of years now, I thought I could make a pretty good substitute using quinoa as a stand in for the rice in a risotto.
Quinoa is gluten free and contains complete proteins so not only does it taste good, it's good for you too.