COOK: rosemary mushroom quinoa ‘risotto’ with kale, chicken meatballs, dried cranberries and golden raisins

amanda macy hall Rosemary Mushroom Quinoa 'Risotto' with Kale, Chicken Meatballs, Dried Cranberries and Golden Raisins

COOK: rosemary mushroom quinoa ‘risotto’ with kale, chicken meatballs, dried cranberries and golden raisins

After over-using salmon as the main protein in our weeknight meals, I believe even my friends on Instagram were relieved when I found Aidells ready-to-go meatballs! Their chicken meatballs are all-natural and antibiotic-free, plus they come in many different flavors from Spicy Mango Jalapeño and Sweet and Sour to Caramelized Onion and Italian Style. They are fantastic on their own {for desperate nights and lunches} but really make you feel accomplished when tossed over noodles, greens or quinoa – like this recipe!

2 Cups Chopped Mushrooms
2 Cups Vegetable Broth
3 T Unsalted Butter
1 T Chopped Shallots
3 Cloves Minced Garlic
1 C Rinsed Quinoa
1/4 C White Wine
1/4 C Grated Parmesan Cheese
1/4 C Heavy Cream

ROAST mushrooms seasoned with salt, pepper and olive oil, on a baking sheet for 15 minutes in a 400 degree oven until cooked through.

SIMMER vegetable broth in a saucepan

TOAST dry quinoa in a separate pot for about 3 minutes. Remove the quinoa, add butter to the pan then cook shallots {do not let them burn!}. Add the garlic and allow to cook for about 30 seconds.

ADD the quinoa back to the pot and stir until coated with the butter, garlic, shallot mixture. Once coated, add in the wine and stir the quinoa frequently.

CREATE the risotto! Add one ladle of vegetable broth at a time to the quinoa. Stir continuously until the liquid has been absorbed into the quinoa. Once absorbed, it is time to add another ladle of vegetable broth. Continue this process until all of the broth has been incorporated. Remember to never leave the pot unattended or you will risk the quinoa burning on the bottom of the pan.

FLAVOR the quinoa risotto using chopped fresh rosemary, salt, pepper, parmesan cheese, cream and the mushrooms! Drop the heat to low when incorporating the last ingredients one by one. Tear some kale leaves into the risotto – they will warm causing them to soften a bit but still leaving a healthy bite.

TOP your quinoa risotto with the sautéed meatballs {I like to use the Caramelized Onion flavor}, golden raisins and dried cranberries.

ENJOY! I hope you enjoy this dish and find fun ways to use the meatballs! {seriously, they are way too easy!}

amanda macy hall

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