Roasted Pumpkin and Barley Risotto
Roasted Pumpkin and Barley Risotto might be just the main course you are searching for. This recipe serves
Salmon Quinoa Risotto
Details
- Serving Size: 4
- Gluten-Free: True
- Dairy-Free: True
- Weight Watchers: 10 Points
Cuisine
- Mediterranean
- Italian
- European
- side dish
- lunch
- main course
- main dish
- dinner
Ingredients
- 1 cup Quinoa
- 1 medium Onion (diced)
- 8 Leaves of Kale (stems removed and cut into ribbons)
- 5 Garlic Cloves (finely chopped)
- 3 tablespoons Olive Oil (divided)
- 10 ounces Poached Salmon (flaked)*
- 32 ounces Organic Vegetable Stock
- Salt
- Pepper
Instructions
In a 4 quart saucepan, heat 2 tablespoons of olive oil over medium high heat.
When oil is shimmering, add diced onion.
Saute onion until transparent.
Add quinoa to onion mixture and stir, to toast quinoa, for 2 minutes.
Add 1 cup of vegetable stock to quinoa and onions.
Stir until stock is absorbed. Once stock is absorbed, add 1 cup of stock.
Continue stirring until stock is absorbed.
Add remaining stock in 1/2 cup intervals, stirring until all stock is absorbed.
Once garlic is sizzling, add chopped kale to the pan.
Turn kale to coat with oil and garlic.
Turn kale mixture until fragrant (approximately 2 minutes).
Remove kale mixture from heat.
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