Fresh Spring Onion and Quinoa Risotto

1. 1

   Rinse the quinoa well under running water for 1 to 2 minutes, until the water runs clear.

2. 2

   Bring the water to a boil in a small saucepan and add the quinoa.

3. 3

   Cover the pan, lower the heat and simmer for 12 to 15 minutes or until the liquid is absorbed.

4. 4

   The quinoa should have halos.

5. 5

   Let sit for 5 minutes with the cover removed.

6. 6

   While the quinoa is cooking, heat the oil and saute spring onions until tender, about 6 to 8 minutes.

7. 7

   It is okay to let the onions caramelize a little.

8. 8

   Add the vermouth and cook 1 minute more.

9. 9

   Add the cooked quinoa to the saute pan and blend well with the cooked onions and vermouth.

10. 10

    Add the fresh tarragon and cook 1 minute more.

11. 11

    Season to taste with salt and pepper, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.