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Recipes - Quinoa Corn Risotto

Recipe Name

Quinoa Corn Risotto

Submitted by

davislipman@aol.com

Recipe Description

Hi in Protein, Nutty, and Sweet

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	15	Cook Time (minutes)	20	Ready In (minutes)	35

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Ingredients
Amt.	Measure	Ingredient



4	ears medium (6-3/4" to 7-1/2" long) yields	corn kernels
2 1/2	cups, chopped	Onion, chopped
1	tablespoon	vegetable oil
4	tablespoons	Lime juice, raw - or 1 TBSP
1 3/4	cup	quinoa
2 1/2	cups, chopped	Onion, chopped
3	tablespoons	parsley, fresh, chopped
2	tablespoons	coconut sugar (lightly packed)
1 3/4	cups	broth

Steps

Sequence	Step

1	Place quinoa in strainer. Rinse. In a wide nonstick pan cook quinoa, stirring, until darker in color, about 8 minutes. Remove from pan and set aside. In same pan, increase heat to medium high. Heat oil and add 2 cups onion and 2 tablespoons of water. Cook until onion is soft, about 5 minutes. To pan add broth, quinoa, and 1 to 2 tablespoons lime juice and coconut sugar. Bring just to a boil, stirring. Reduce heat and simmer, uncovered until quinoa is almost tender to bite, about 10 minutes. Add 2 cups corn and remaining and 1 cups onions Cook stirring, until creamy about 5 more minutes. Spoon into bowls top with remaining corn and parsley. Serve with remaining lime juice, salt and pepper. Serves 4.

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