Lemon Quinoa Risotto

1. 1

   Place the quinoa in a strainer and rinse until it stops foaming.

2. 2

   About 5 minutes.

3. 3

   In a medium saucepan mix the quinoa with the vegetable broth and cook over medium-high heat.

4. 4

   Wait until it starts to boil, lower the heat, and simmer for 20 minutes, covered and without stirring.

5. 5

   The water will evaporate.

6. 6

   In a large skillet or large saucepan, heat 1 tablespoon of oil.

7. 7

   Sautee the onion for 8 minutes over medium heat, stirring occasionally.

8. 8

   Add the cream cheese and water, stir to form a cream.

9. 9

   Add the cooked quinoa and parmesan cheese, stir to mix, if too thick add more water.

10. 10

    Add the lemon zest and juice, stir and taste, adjust seasoning.

11. 11

    Serve hot.

No additional tips available.