Ok, no bike post. Sorry. Wait, no I’m not. You’re not paying me to write this.
Fact: Risotto rules.
Fact: Quinoa rules.
Fact: Making Risotto sort of sucks. All that standing, and mixing, and pouring tiny amounts of broth…ugh.
Solution, make this.
4c broth, of whatever kind you like
1c dry sherry
1/2 tsp red pepper flakes
5 cloves of garlic, pressed
1/2 tsp nutmeg
A whole bunch of spinach, or other nice veggies
4oz of goat cheese
zest and juice of one lemon
-Get out a big saucepan, and cook up the oil/garlic/pepper flakes for a couple of minutes until things are fragrant.
-Add quinoa (dry) and cook for 1 minute or so.
-Add the sherry, and bring to a boil.
-When the mix is almost dried out, add the broth and simmer for 15 minutes or so, until it’s a wet slush and the quinoa isn’t crunchy anymore.
-Add all the other ingredients, mix up well (the goat cheese is to make everything creamy and risotto-y), cook for another 5 minutes until the spinach is wilted, and serve!