Elysia Vandenhurk
Canadian-grown quinoa is slightly darker in colour, stickier in texture, and nuttier in flavour than its South American counterpart. Its characteristics complement this delicious risotto dish.
Wild Mushroom and Kale Quinoa Risotto
Ingredients
- 5 cups (1.25 L) low-sodium vegetable broth
- 2 cups (500 mL) Canadian quinoa, uncooked
- 2 Tbsp (30 mL) camelina oil
- 2 cups (500 mL) sliced crimini mushrooms
- 1/4 cup (60 mL) diced yellow onion
- 4 garlic cloves, minced
- 2 cups (500 mL) chopped kale
- 1 1/4 cups (310 mL) white wine
- 1 lemon, zested and juiced
- Salt and pepper to taste
- 1 cup (250 mL) grated pecorino cheese
Nutrition
Per serving:
- calories480
- protein20g
- fat16g
- saturated fat5g
- trans fat0g
- carbohydrates54g
- sugars4g
- fibre7g
- sodium172mg
Directions
01
Bring vegetable broth to a boil in saucepan. Add quinoa and reduce heat to medium. Cover and simmer for 15 minutes until quinoa is tender but still has texture and holds its shape.
While quinoa cooks, heat camelina oil in skillet and add mushrooms and onion. Cook until they begin to brown, then add garlic and kale and cook an additional 1 to 2 minutes. Add wine and stir until reduced to thicker consistency. Strain quinoa and preserve 1 cup (250 mL) broth.
Mix quinoa into mushroom and kale mixture, add last cup of broth and cook for an additional 4 minutes to create a creamy and slightly sticky texture.
Stir in freshly squeezed lemon juice and zest, season with salt and pepper, and serve with grated pecorino cheese, if desired.
