If it’s called “risotto” because it is made with rice.  So we are going to call this “quinotto” because it’s made with quinoa! …

These are the kinds of silly things we think about when we’ve been in the kitchen for days on end. Not that we’re complaining, of course.

We can’t really equate this dish at all to risotto, by name or otherwise, because it doesn’t taste the least bit like risotto. It tastes like quinoa cooked in stock and wine with garlic and a bit of cheese, which is, of course, exactly what risotto is, but the textures of the dishes are very different. There is a time and place for each. Today is the time for Garlic Quinotto.

Cook Time: 1 Hr 40 Min.  •  Serves: 2  •  Calories: 598 •  Total Fat: 23 grams  •  Protein: 27 grams

 

To add a bit more “oomph” to this lovely dish I paired it with a lightly stuffed eggplant.   The dish is simple to prepare, but it does take a little while to cook (about 1¼ hours) and cool (it is supposed to be eaten at room temperature), so make sure you allow enough time.

INGREDIENTS:

For the Spiced Stuffed Eggplant:

• 1 medium/large Eggplant, whole and unpeeled
• 3 medium Tomatoes
• 1 small Yellow Onion
• 3 Garlic Cloves, chopped
• 1 teaspoon Chinese Five Spice
• Juice from half a Lemon
• ½ cup Chopped Parsley
• 2 tablespoons Light Feta, crumbled
• Salt and Pepper to Taste
• 5 sprays Olive Oil

For the Quinoa Risotto:

• 1 tablespoon Olive Oil
• 3 cloves Garlic, minced
• ½ teaspoon Red Chili Flakes
• ½ cup Quinoa, rinsed under cold water
• ½ cup dry white wine
• 2 cups low-sodium, fat free Vegetable Broth
• 2 oz weight Havarti Cheese, shredded
• 1 tablespoons grated Romano or Parmesan cheese
• ½ Lemon, zested and juiced
• 1/2 teaspoon freshly grated Nutmeg
• Salt and Pepper to taste

 

 

INSTRUCTIONS:

For the Spiced Stuffed Eggplant:

1. Preheat oven to 350 degrees.
2. Spray large shallow baking dish with cooking spray.
3. Scoop out flesh from eggplants, cut into chunks and reserve.
4. Sprinkle inside of eggplant shells evenly with 1/4 teaspoon salt.
5. Place upside down on paper towels; let stand 15 minutes.
6. Meanwhile, spray large skillet with cooking spray.
7. Cook garlic and onion over medium-high heat until browned, about 10 minutes.
8. Add tomatoes, reserved eggplant flesh and allspice.
9. Cook over medium heat, stirring frequently, until eggplant is just tender, about 10 minutes.
10.  Stir in parsley, lemon juice, remaining salt and pepper.
11. Pat eggplant shells dry with paper towels.
12. Spoon eggplant mixture loosely into shells.
13. Place filled shells in prepared baking dish.
14.  Cover with foil and bake until shells are tender, about 40 minutes.
15.  Remove foil; sprinkle tops evenly with feta cheese.

For the Quinoa Risotto:

1. Warm the oil in a large skillet over medium high heat.
2. Add the oil, garlic, and red chili flakes. Cook 2 to 3 minutes until the garlic becomes fragrant but does not brown. If the garlic begins to brown, reduce the heat to low.
3. Add the quinoa and cook another minute, stirring once or twice until the garlic in mixed in.
4. Add the wine and bring to a boil. Cook another minute until most of the liquid is evaporated. Add the broth, and bring to a slow simmer. Cook 10 to 12 minutes until more than half of the liquid is absorbed.
5. Stir in the Havarti cheese, lemon zest, lemon juice, the nutmeg, and salt.
6. Sprinkle with grated cheese and serve immediately.

ENJOY!

Look below for all the nutrition facts as well as a break down of the nutrition for all the ingredients!

[Related: Be sure to check out ThinDish.com for more healthy dining and healthy restaurant options in your area]

Love to hear you thoughts below!