Name: Quinoa "Risotto" with Garden Veggies, Basil & Parmesan
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (142 g) pkg baby spinach; 710 ml chicken or vegetable broth; 1 ½ eggplants; 1 small pkg fresh basil; 1 ½ cups frozen corn; 6 cloves garlic; 170 g Parmesan cheese; 1 ½ cups quinoa; 3 red bell peppers; 1 ½ medium red onions; 9 tomatoes; 4 ½ (213 ml) cans tomato sauce; 3 medium zucchini squash; extra virgin olive oil; salt

Quinoa "Risotto" with Garden Veggies, Basil & ParmesanQuinoa "Risotto" with Garden Veggies, Basil & Parmesan — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

3 (142 g) pkg baby spinach

710 ml chicken or vegetable broth

1 ½ eggplants

1 small pkg fresh basil

1 ½ cups frozen corn

6 cloves garlic

170 g Parmesan cheese

1 ½ cups quinoa

3 red bell peppers

1 ½ medium red onions

9 tomatoes

4 ½ (213 ml) cans tomato sauce

3 medium zucchini squash

extra virgin olive oil

salt

Instructions

In a medium saucepan, combine quinoa and broth. Bring to a boil. Reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

Meanwhile, wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Trim ends and medium dice eggplants. Transfer to a medium bowl, add salt, and toss to coat; set aside.

Medium dice tomatoes and place in a large bowl.

Seed and medium dice bell peppers; add to the bowl with the tomatoes.

Trim ends and medium dice zucchini; add to the bowl with the tomatoes.

Peel and mince onion and garlic.

Preheat a large pot over medium heat. Once the pot is hot, add oil and swirl to coat the bottom.

Add onion and garlic. Stirring frequently, cook until onion begins to soften, 2-3 minutes.

Using a clean towel or paper towel, squeeze the eggplant to release excess moisture. Add eggplant to the pot along with the chopped veggies, corn, tomato sauce, and salt. Cook, stirring occasionally, until veggies begin to soften, 15-17 minutes.

Meanwhile, finely grate Parmesan.

Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons.

Add spinach to the pot in handfuls, waiting for the spinach to wilt slightly before adding the next handful. Add quinoa and half of the Parmesan; stir to combine.

To serve, divide the risotto between bowls and garnish with remaining Parmesan and basil. Enjoy!

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