This dish has the satisfying taste and creaminess of traditional risotto, but is lighter and much healthier. Now, I know that risotto made with arborio rice and heaps of cheese cannot be beat–I mean come on, it’s outrageously good. But I promise you that my version is no less tasty and is a mighty contender.
Plus let’s not forget one of the biggest reason why this recipe rocks–it’s super quick. It takes half the time traditional risotto takes, and you can leave your stove for more than just a few minutes.
Tasty, healthy, and quick? All good things in my book.
– 1 Tbs. olive oil
– 1/2 small yellow onion, diced small
– 1/2 cup quinoa
– 1-1/2 cups vegetable broth, divided
– 3 Tbs. roughly chopped sundried tomatoes
– 2 Tbs. chopped fresh basil, divided
– 1 cup (packed) baby spinach
– 3 oz. marinated & quartered artichoke hearts, drained
– 5 oz. chickpeas, rinsed and drained
– 1/4 cup grated Parmigiano-Reggiano
In a medium saucepan, heat the oil over medium heat and cook the onion until fragrant and just beginning to soften, about 1 minute. Add the quinoa and toss to quickly toast, about 1 minute.
Add 1 cup of the broth, the sundried tomatoes, and half of the basil. Turn heat to low, and simmer with lid on for 10 minutes, or until quinoa is tender and liquid is nearly gone.
Remove the lid and stir in the remaining broth, spinach, artichokes, chickpeas, and half the cheese. Continue to cook until the liquid reduces almost completely, but mixture is still moist, about 4 minutes.
Divide between two shallow bowls and garnish with remaining cheese and basil. Serve with a simple side salad. Enjoy!