How to Make Quinoa Risotto-Healthy and Easy #howtomakequinoa #healthyrecipes

Heat a saute pan and add olive oil, chopped shallot, and chopped garlic, cooking until translucent.

Add salt and black pepper to the pan.

Add quinoa to the pan and lightly coat it with oil, toasting it slightly for about 3-4 minutes.

Deglaze the pan with white wine and let it reduce.

Add 2 cups of vegetable stock to 1 cup of quinoa, along with salt and black pepper, and let it simmer for 10-12 minutes.

In a separate hot pan, add olive oil, zucchini, yellow squash, red pepper, and shallots, cooking until they get color.

Add chopped tomato and tomato paste to the vegetables and ensure they are well incorporated.

Season scallops with salt and pepper, then sear in a hot pan with olive oil and butter, basting them as they cook.

Prepare corn and potato salsa by mixing blanched sweet corn, diced Peruvian purple potatoes, red onion, cilantro puree, olive oil, salt, black pepper, and lime juice.

Add the sautéed vegetables to the quinoa, along with more vegetable stock, and stir to combine.

Finish the quinoa with heavy cream, unsalted butter, and parmesan cheese, stirring until incorporated.

Plate the quinoa, top with corn and potato salsa, and seared scallops, drizzling with brown butter sauce.

Equipment Needed

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Dietary