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Petite pea and red quinoa risotto

 Thai Red Curry Kabocha Squash Soup

  • 4 c. cooked red quinoa
  • 1 c. blanched petite peas
  • 1 tsp. chopped garlic
  • 1.5 tsp. chopped shallot
  • 1.5 tsp. virgin olive oil
  • 2-3 tsp. lemon juice
  • 2 tsp. fresh chopped mint
  • 1/2 c. grated Parmesan
  • 1/2 c. chicken stock
  • Salt and pepper to taste

Sauté garlic and onion in olive oil, add quinoa and stock. Simmer until liquid is reduced by half. Add all other ingredients except cheese, salt and pepper and cook until almost dry. Add cheese and salt and pepper. Toss well.

Makes four side servings.

Works well paired with chicken or fish.