It is hard to think of risotto made with quinoa rather than the traditional Arborio rice. However, the combination of beets, sour cream and broth makes it creamy just like a risotto.
I know many people do not like beets, no matter how good they are for you. I think it’s the slightly earthy taste that is off-putting for some. However, this risotto has a very mild beet flavor, so it’s perfect for anyone still hesitant about beets.
Quinoa is a perfect food for anyone in transition to eating fewer and better quality animal products. Vegans and vegetarians especially benefit from eating quinoa because not only does it have a high protein content, but it is also rich in iron, and still low fat and cholesterol free.
So, here we have it — a beet and quinoa risotto that is much healthier and more colorful than a traditional Italian risotto:
- 1 Tbsp. canola oil
- ¼ cup yellow onion, diced
- 1 cup quinoa, rinsed
- 2 1/2 cups vegetable broth
- 1 cup beets, peeled and diced very small
- 1/2 cup sour cream
- Salt & pepper to taste
- Heat oil in a skillet on medium heat.
- Sauté onions for 3 minutes
- Add the beets and cook for another for few minutes.
- Add quinoa and broth, and simmer for about 15-20 minutes or until beets are done and all broth is gone. If beets or quinoa is still undercooked, add a little more broth.
- Remove from heat and add sour cream. Blend well but carefully so you don’tend up with mush. Add salt and pepper.
