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Quinoa 'Risotto'
Quinoa dish by Angelo Sosa in the TODAY kitchen, June 23, 2015.
Brandon Goodwin / TODAY
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Rating:
3.875 (8 rated)
Servings:
4-6

Try acclaimed chef Angelo Sosa's one-pot quinoa 'risotto,' a healthy twist on an Italian classic.  

Ingredients

  • Ingredients

    • ¼ cup olive oil
    • ½ tablespoon chopped garlic
    • 1 ½ tablespoons chopped ginger
    • ¼ cup small-diced semi-dried chorizo (or fresh raw chorizo)
    • 1 ½ cups red quinoa (or any color raw quinoa)
    • 2 - 2 ½ cups low-sodium chicken broth
    • 6 large shrimp, peeled and de-veined, cut into ½-inch pieces
    • ½ cup corn kernels, cut off cob (or frozen if not fresh)
    • ½ cup large-diced vine-ripened tomato
    • 3 tablespoons soft goat cheese
    • 5 sprigs fresh basil
    • 10 sprigs fresh cilantro
    • Salt to taste

Preparation

In a medium pot, heat olive oil.  Add garlic and ginger and cook until aromatic, about 2 minutes.  Add chorizo and quinoa and cook another 2 minutes, stirring frequently.  Add chicken broth and bring to a simmer.  Cover pot, lower heat and cook on low for 8 minutes.Uncover pot and check on quinoa.  If dry, add a bit more broth or water.

Stir in shrimp, corn and tomato, and cook another 3-4 minutes, until shrimp is cooked through.

Scoop into serving bowls and garnish with goat cheese and a few sprigs of herbs.

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Make this one-pot quinoa ‘risotto’ for dinner

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