Quinotto, a quinoa recipe

This is a quinoa recipe that serves 2 as a main dish or 4 as a side dish. It is the first of many printable low glycemic index recipes you will find on this site. Quinotto is an Italian risotto, with a Peruvian twist. It is made with quinoa instead of arborio rice because low glycemic recipes require a low glycemic grain.

This can be served with an assorted greens salad. Look for the organic, baby leafy greens in plastic containers in the super market or in bulk in your natural foods market. Arugula or watercress could be added for a nice, peppery contrast to the quinoa.

Serves 2

In a heavy nonstick frying pan over medium low heat, lightly toast the quinoa for about 5 minutes or until it turns slightly golden. Pour in 1 cup of boiling broth, stirring continuously. When it has been absorbed add a little more boiling liquid, stirring all the while a little at a time. Keep adding liquid until it is all absorbed. The quinoa should be just simmering. This should take about 10 minutes or so. Add the chopped shallot. Cover and remove from the heat and let rest for 5 minutes. Add the feta cheese, salt and pepper and parsley. Let it sit for 5 minutes more, fluff with fork and serve.

Go from Quinoa Recipe back to Low Glycemic Recipes.