Eat on the Cheap Recipe: Herbed Quinoa Risotto With Butternut Squash & Sweet Peas

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Makes 4-6 servings; total cost per serving: $1.35

2 tablespoons olive oil
1 large clove of garlic, minced
1/2 cup diced yellow onion
1 cup uncooked quinoa
1/2 cup white wine*
4 cups vegetable broth
1/4 cup Parmesan cheese (optional)
1 tablespoon herbes de provence
1/4 teaspoon dried sage
1 cup roasted or sautéed butternut squash cubes
1 cup frozen green peas, thawed
Salt and pepper to taste

1. Carefully rinse the quinoa 2-3 times to ensure that it is completely clean and then drain well. Heat a large skillet heat over medium heat and add the olive oil. When oil is hot, add the onion and garlic and cook slowly until the onion begins to soften.  Add a generous pinch of salt and a bit of pepper and mix in.

2. Increase the heat to medium high and add the rinsed quinoa. Cook for about 3 minutes. Add the wine and simmer until the wine is absorbed completely. Slowly pour about 1/2 cup of broth into the quinoa and allow to simmer until the quinoa has absorbed it all, stirring frequently. Continue this process, pouring in the broth only 1/2 cup at a time, until the quinoa is creamy and the quinoa germs have burst (you may have extra broth left over; if so, set aside for a different meal), about 20 minutes.

3. When the last bit of broth has almost been absorbed, add the ¼ cup of Parmesan cheese (if you’re using it) and continue to stir well. Add the herbes de provence and sage, then gently fold in the butternut squash and peas. Serve by itself or as an accompaniment to meats or other meatless sides, and enjoy!

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