Tomato Quinoa Risotto by Leslie Durso

Who says risotto has to be made with rice? Well, apologies to my Italian Grandmother, but I thought I’d give quinoa risotto a try and you know what, it’s pretty delicious! It’s also a great way to finish off the last of the gardens beautiful tomatoes.

Tomato Quinoa Risotto

Serves 4

1 tbsp. extra virgin olive oil

1/2 yellow onion, thinly sliced

a pinch of sea salt

2 cloves garlic, chopped

1 cup quinoa

2 cups water (or water and white wine equal parts)

1 cup chopped tomato

1 tbsp. chopped parsley

salt and pepper to taste

2 tbsp. toasted pine nuts

Sauté the olive oil, onion, and salt in a medium pot until the onion begins to soften, about 4 minutes. Add in the garlic and quinoa. Mix together and add the liquid and chopped tomatoes. Bring to a boil, then reduce heat to medium and let simmer 15 minutes. Season with salt and pepper to taste. Mix in the toasted pine nuts and top with the chopped parsley. Serve warm.