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Quinoa “Risotto” with Broccoli and Saffron

by on March 7, 2013 in Gluten-Free, Special Dietary Needs March 7, 2013 Gluten-FreeSpecial Dietary Needs
See post on Ella’s site!
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Level: Easy

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Description

My gluten-free quinoa “risotto” is made with cheese, broccoli and saffron. It’s packed with goodness and is a great option for a lighter and protein-packed lunch.

Ingredients

  • 2 cups Broccoli
  • 1 cup Quinoa
  • 2 cups Chicken Or Vegetable Stock
  • 1 pinch Saffron
  • 1 cup Cheddar Cheese
  • 1 pinch Salt
  • 1 pinch Pepper
  • 1 Tablespoon Parmesan

Preparation

1. Add your broccoli, quinoa and stock in a pot on a low heat and boil until the quinoa has absorbed all the stock (usually about 15-20 minutes).

2. Once cooked, add your saffron, cheese and seasoning, stirring until combined.

3. Garnish with parmesan and more pepper.

Adapted from Mom, What’s For Dinner?

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