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Clarissa

Clarissa Jimenez

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Recipe of Risotto of Quinoa
Recipe

Risotto of Quinoa

10 mins
20 mins
Low
116
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I like risotto and quinoa a lot, so this recipe is delicious; It has zucchini and pieces of salmon that give it a different and very rich touch. Prepare it at home and share it with everyone.
Learn more about Clarissa Jimenez

Ingredients

4 portions
  • 250 grams quinoa
  • 4 fresh salmon, steaks, cut into cubes
  • 2 zucchini, cut into cubes
  • 2 onions, finely chopped
  • 1 1/2 liters Vegetables soup
  • 1 glass dry white wine
  • 50 grams butter
  • 70 grams parmesan cheese, grated
  • 1/2 lemons, just the juice
  • 2 tablespoons olive oil
  • 1/2 cups leek, finely chopped
  • to taste salt and pepper

Preparation

In a pot heat the vegetable broth.
In a pan, cook the salmon cubes for five minutes. Reservation.
In the same pan that the salmon cooked, cook the chopped onions with a tablespoon of olive oil. Then add the zucchini and let cook for 2 minutes over low heat.
Thoroughly wash the quinoa until the saponins are removed (when no longer foaming) and add it to the pan with the zucchini, mix well.
Add the white wine and let it simmer.
When the wine has reduced, add 1/3 of the vegetable broth (hot) and move slowly.
Let cook 12 minutes on low heat and add the rest of the vegetable broth in two parts each time it has been absorbed. Add salt and pepper.
Add the salmon five minutes before finishing the cooking.
Add butter, cheese, lemon and mix well.
Rectify seasoning and sprinkle with leek before serving.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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