Lately I’ve been in one of my “I need quinoa” moods. Last week I finished off a salad with orange and cranberries, this week I decided to make a quinotto. The original recipe is from the Peruvian chef Cucho la Rosa. I’ve taken out some stuff and made it mostly lactose free (my experiments returning to milk were a fiasco, so I’m back in the soy milk world).
I’ve no idea how many people this feeds. I’m guessing 8 as a side dish, 4 as main. Maybe more. Quinoa goes a long way.
- 1 cup quinoa
- 1 1/2 spoons olive oil
- 2 tb white onion, chopped
- 1 garlic clove, minced
- 3/4 c sliced mushrooms
- 3 tb dry white wine
- 4 tb heavy cream
- 2 tb shaved parmesan cheese
- 1 tb fresh parsley
- strips of roasted red pepper
- salt and pepper
- On a skillet over medium-high heat roast the quinoa until it starts to hiss or pop. Don’t let it burn.
- Pour the quinoa in a fine sieve and run cold water over it, moving it with a wooden spoon, rinsing it. Place it in a pot and cover with two cups of water. Bring to a boil, cover and reduce heat to medium. Cook quinoa for about 15 minutes, or until water is absorbed.
- On a skillet, heat the olive oil and cook onions, garlic and mushrooms, for about 6 minutes.
- Add the white wine, reduce the liquid until it’s about halved and add the quinoa and cream. Add salt and pepper. Cook under medium heat for about three minutes until the mixture is creamy. Add the parmesan and remove from heat.
- Serve garnished with the parsley and the strips of roasted red pepper.
You can substitute the heavy cream with soy milk creamer, as I did. I just added more of it, since it’s more liquid and less heavy.
Do: Measure the wine instead of just tipping the bottle, as I did. My quinotto was druuunk, and I had to cook it a little longer to make the alcohol evaporate. And I still think the flavor is a little too wine-y.