Quinoa & White Bean Risotto With Roasted Brussels Sprouts & Sundried Tomatoes

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Have you ever thought of a recipe, created it in your mind, and just knew that it was going to be delicious?  Like it couldn’t possibly be bad?  Every last little bite would just be so perfectly flavored!  Creative genius at it’s best!  This rarely, if ever, happens to me.  However a stroke of this creative genius did hit me over the weekend.

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quinoa, risotto, gluten free, vegetarian recipes, vegan, recipes, quinoa recipes, healthy recipes, Italian I’ve been mentally developing a recipe for a quinoa risotto about a month now, and it finally hit our dinner plates this week.  And I have to say, it’s been one of the best dishes I’ve come up with!  I first tried quinoa risotto at one of our favorite restaurants downtown.  Ever since then I decided that I MUST recreate it at home.  Creamy quinoa that had a texture so similar to traditional risotto you’d almost never know the difference.  And what’s even better, is that quinoa has fiber and tons of protein.  So not only is this dish a creamy delight, it’s also healthy for you!  Who knew you could have both?!

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quinoa, risotto, gluten free, vegetarian recipes, vegan, recipes, quinoa recipes, healthy recipes, Italian The original dish I tried featured only quinoa and some parmesan cheese.  Which was delicious in its own right.  But I thought it’d be pretty nice to turn this quinoa risotto into one pot (well one pot plus a pan) complete meal.  So in went white beans, some sun-dried tomatoes and my all time favorite vegetable, brussels sprouts.  All together it’s full of fiber, protein and a whole serving of veggies – everything you’d want in a dinner-time recipe.

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quinoa, risotto, gluten free, vegetarian recipes, vegan, recipes, quinoa recipes, healthy recipes, Italian I think you’ll be seriously amazed at how creamy quinoa can actually get.  I know I was!  But what really makes this whole dish, is the crispy roasted brussels sprouts and tart sun-dried tomatoes.  It’s like flavor fireworks guys.  Kinda like fourth of July.  Just in your mouth!  This is definitely a must-make dish!

Quinoa & White Bean Risotto with Roasted Brussels Sprouts & Sun Dried Tomatoes
Ingredients:

  • 1 lb brussels sprouts, cleaned and sliced in half or quarters
  • 1 cup sun dried tomatoes, diced
  • 2 tbsp olive oil, divided
  • 1 cup quinoa, rinsed and drained
  • 1 cup finely diced onion
  • 3 cloves of garlic, minced
  • 1/3 cup white wine
  • 3 cups of broth
  • 1/3 cup milk
  • 1 cup white beans, rinsed and drained
  • 3/4 cup grated parmesan cheese
  • 1 tsp dried oregano
  • 1/2 tsp salt and fresh ground black pepper
  • juice from 1 lemon

Instructions:

  1. Preheat oven to 400F.  Toss the brussels sprouts with 1 tbsp of the olive oil and roast for 20-30 minutes until golden brown and crispy.  Remove from oven and set aside.
  2. Place sun dried tomatoes in a bowl.  Cover with boiling water and allow to sit for about 10 minutes or until softened.
  3. In a medium sauce pot, heat remaining 1 tbsp olive oil.  Add in onion and sauté for about 5-7 minutes.  Add in minced garlic and cook for another 1-2 minutes.
  4. Deglaze the pan with the white wine.  Cook for about 2-3 minutes or until the liquid is mostly evaporated.
  5. Add in the quinoa, oregano, salt, pepper and about 1 cup of the broth.  Stir every few minutes on medium high until most of the broth has been absorbed.
  6. Add in the milk and continue string every few minutes until milk has been absorbed.
  7. Continue adding in the remaining broth – about 1/2 cup at a time.  Stir continuously, allowing all the liquid to be absorbed before adding in the next 1/2 cup of broth.
  8. Cook the quinoa until all of the broth is gone and quinoa is tender.  Taste and adjust for seasonings.
  9. Stir in the parmesan cheese, beans, sun dried tomatoes, brussels sprouts and lemon juice.  Stir gently to combine.   Serve warm with extra parmesan cheese!

2 Comments

  1. Wendy

    February 11, 2014 at 12:42 pm

    Oh my god I am absolutely making this. I’ve been looking for a good way to get Eric into Brussels sprouts and I think this may be it.

    • mewinebrenner

      February 11, 2014 at 7:54 pm

      The brussels sprouts are pretty darn good! I think he’d love them!

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