Quinoa Chicken Risotto

By: Sheila Reynolds

This amazing Quinoa Chicken Risotto is just as decadent as traditional risotto but higher in protein and adds a creative healthy edge to this classic dish.

Quinoa Chicken Risotto


1 tbs olive oil
1 tbs butter
¼ cup onion, chopped
2 cloves garlic, grated
1 cup quinoa, rinsed thoroughly
2 cups chicken broth
2 carrots, peeled and chopped
½ cup mushrooms, any variety
½ cup celery, chopped
¼ cup parmesan cheese, grated
Salt and pepper, to taste


1. Heat olive oil and butter in a large saucepan over medium heat. Sautee onion and garlic until soft, about three minutes. Add quinoa and stir, cooking for one to two minutes until the quinoa is toasted.
2. Add chicken broth and bring to a boil. Cover, reduce the heat and simmer for 14 minutes. Uncover and return the heat to medium. Add the remaining vegetables and simmer until soft, about four minutes. Add more chicken broth if need to maintain a soupy consistency.
3. Stir in cheese and season with salt and pepper before serving.