Quinoa Risotto with Kale and Pistachios
Ingredients
-
1
tablespoon
extra virgin olive oil
-
½
unit
onion, diced
-
½
unit
red bell pepper, diced
-
2
cloves
garlic, minced
-
2
cups
uncooked quinoa
-
4
cups
vegetable broth
-
½
cup
white wine
-
1
teaspoon
rosemary (fresh or dried)
-
¼
teaspoon
black pepper
-
4
cups
chopped fresh kale
-
½
unit
lemon zest
-
½
cup
pistachios, coarsely chopped
Instructions
- Heat olive oil in a large saucepan over medium heat and sauté onion, red bell pepper, and garlic for 2 minutes.
- Add quinoa and cook for an additional minute.
- In a small pot, warm vegetable broth, white wine, rosemary, and black pepper together.
- Add the warm broth mixture to the quinoa mixture, ½ cup at a time, stirring until absorbed. Repeat for about 15 minutes until quinoa is tender.
- Stir in kale and lemon zest, heating for an additional minute until kale is bright green.
- Sprinkle with pistachios and serve immediately.
Nutrition Facts (estimated)
Servings
6
Calories
346
Total fat
10g
Total carbohydrates
49g
Total protein
12g
Sodium
496mg
Cholesterol
0mg
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