Quinotto

I had a dinner party a few weeks back and discovered a new love. I have made 3 variations on my original recipe. It is called "Quinotto" and is basically a Peruvian risotto. (Side bar: When you say "Risotto" you must say it with a British accent (riz-ah-to). It is just more fun that way and you can pretend you are mixing it up with Gordon Ramsay or Jamie Oliver.)




Quinoa is an ancient grain harvested in South America. It is a staple of most South American diets. I was turned onto it when I discovered my issues with gluten. It is a naturally gluten free grain. It is chock full of protein and soluble fiber (36%). I find the taste and texture much more satisfying than other grains. In pasta form, you will find that you aren't left with that residual heaviness that you may experience with wheat pasta.



To follow are a few variations on Quinotto.



Spicy Mexican Quinotto

6 c. Sodium Free Stock (Veggie, Mushroom or Chicken)

2 c. Quinoa

2 tbps olive oil

1 lb chorizo (It is best to buy this at a Carnicerea, so that it is spicy)

4 cloves chopped garlic

2 large Portobello mushrooms (diced)

12 saffron threads

2 tbsp tequila (the alcohol will evaporate)

2 c frozen peas

2 c heavy cream (do not substitute - a risotto is not risotto w/out the cream)

Cilantro for garnish

Salt and pepper to taste



In heavy bottom 12" skillet, add olive oil and cook the chorizo. You don't want to break it down too much, keep someone large pieces. When chorizo is completely cooked through, add mushrooms, garlic and saffron. When mushrooms are beginning to soften (4 min) add tequila and loosen any brown bits that are stuck to the bottom of the pan.



Meanwhile, in a small sauce pan warm stock. Rinse quinoa thoroughly in mesh strainer under cold running water. This will keep the quinoa from having a bitter taste.



Add quinoa, peas, and 4 c. of warm stock to chorizo mixture. Bring to a boil and then reduce heat. Simmer until most of the liquid has been absorbed (12-15 minutes). Add remaining stock. Again, simmer until most of the liquid is absorbed (approx. 10 min). Stir in 2 c. cream and simmer until it is thickened and most of the liquid has been absorbed (approx. 10 min).



Salt and pepper to taste. Garnish with cilantro and serve! :)



Italian Mushroom Quinotto

1 1/2 c. quinoa

4 c. broth

3 tbsp olive oil

1 c. diced onion

4 cloves garlic (minced)

2 c. mixture of mushroom (shitake, chanterelles, Portobello, etc...)

1/2 c. fresh baby spinach

1/2 c. heavy cream

1/2 c. dry white wine

1/2 c. Parmesan

Italian Parsley for garnish



Rinse quinoa under cold water in mesh strainer and set aside. Heat oil in heavy bottomed skillet. Add onions and garlic until the onions begin to soften and then add mushrooms. Sauté for about 4-5 minutes. Meanwhile heat broth in separate sauce pan until it is warm (*opt. heat in class measuring dish in the microwave). Add rinsed quinoa to mushroom mixture. Turn heat to med-high and add wine mixing thoroughly to deglaze the pan. Add broth by the 1/2c. With each addition simmer until the liquid is completely absorbed. Add the cream and spinach. Again, stir frequently at a simmer until sauce is thickened and most of the cream is evaporated. Remove pan from heat, add the parmesan and completely incorporate.

Garnish with parsley and serve.



I’ve found that I can dice up whatever veggies I have and add to the mix. I’ve also used ground elk meat. I think it would be fun to do a butternut squash with some nutmeg, cinnamon and Cheyenne!  The possibilities really are endless. This dish is substantial enough to be a meal by itself. You could serve with a salad to fill out the plate, if you have a husband like mine that needs more than one thing on his plate! 



Enjoy!