This is something I figured out after my friend Jayne explained what risotto was. It’s terrible for you, but so, so delicious.
A note: I frequently make this as part of our meatless meals, but if you’re not doing meatless, brown some italian sausage & toss it in, because it is amazingly delicious.
1 cup quinoa
2 cups broth
minced garlic (I like fresh, but do you)
1 bell pepper
cream/half & half/milk
‘good’ parmesan (shredded)
Dice the onion & pepper, and add them to the garlic in a deep skillet pan. Once they smell amazing, add the quinoa and the broth. Let cook covered on low for 15-20 mins until all liquid is gone.
Add the Parmesan cheese, stir it in so it melts. Slowly stir in the cream/half & half/ milk. It’ll thicken up & make it all risotto-y.
Or stick it in the fridge & heat it up later in the week.