Vegetable Quinoa Risotto (Quinotto)

Servings: 3

Risotto is a classic Italian dish invented in the fourteenth century. Here we trade the rice for another Mediterranean favorite—quinoa! Rich in fiber and protein, quinoa adds a chewy texture to this vegan dish. With zucchini, mushrooms, and eggplant, this “quinotto” is a superb choice for a chilly winter evening.

INGREDIENTS

2 tablespoons extra-virgin olive oil
2 medium tomatoes, chopped
1 cup cooked quinoa
½ cup chopped eggplant
½ cup chopped zucchini
½ cup sliced mushrooms
⅓ cup canned cannellini beans, drained and rinsed
⅓ cup canned corn, drained
1 cup spinach leaves
2 garlic cloves, minced
4 basil leaves, chopped

INSTRUCTIONS

1. Heat the olive oil in a non-stick skillet over medium-high heat. Add the tomatoes and cook for 2–3 minutes, until they soften.
2. Stir in the quinoa, eggplant, zucchini, and mushrooms and cook for 4–5 minutes. Stir in the beans and corn and cook for another 1–2 minutes.
3. Add the spinach, garlic, and basil and cook for 1–2 minutes, until the spinach wilts.
4. Remove from the heat and divide among 3 serving bowls.

NUTRITION • per one serving • 

Calories 205
Total Fat 10.6 g 16%
Saturated Fat 1.5 g 7%
Polyunsaturated Fat 1.8 g —
Monounsaturated Fat 6.9 g —
Trans Fat 0.004 g —
Cholesterol — 
Sodium 112 mg 5%
Total Carbohydrates 24.7 g 8%
Dietary Fiber 5 g 18%
Total Sugars 5 g —
Protein 5.1 g 6%
Vitamin A 374 mcg 33%
Vitamin C 19 mcg 33%
Vitamin D 0.025 mcg —
Potassium 554 mg 7%
Calcium 48 mg 5%
Iron 1.99 mg 11%

This AMAZING Recipe can be found in my new The Mediterranean Refresh Under 30 Minutes cookbook here