Dinner Tonight: Quinoa 'Risotto' with Toasted Hazelnuts and Dried Currants

Name: Dinner Tonight: Quinoa 'Risotto' with Toasted Hazelnuts and Dried Currants
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 1 bay leaf; 473 milliliters chicken stock, divided; 118 milliliters dried currants (dried cranberries or raisins also work); 1 Tbsp ground cinnamon; 118 milliliters hazelnuts; 1 Tbsp olive oil; 1 small onion, diced; 237 milliliters quinoa, washed in cold water and drained; 2 servings salt and black pepper; 2 Tbsps unsalted butter

The recipe Dinner Tonight: Quinoa 'Risotto' with Toasted Hazelnuts and Dried Currants is ready in about 45 minutes and is definitely a super gluten free and vegetarian option for lovers of Mediterranean food. For $2.78 per serving, you get a main course that serves 2. One portion of this dish contains about 25g of protein, 45g of fat, and a total of 884 calories. Head to the store and pick up quinoa, onion, olive oil, and a few other things to make it today. To use up the hazelnuts you could follow this main course with the Plum Strudel With Hazelnuts as a dessert.

Instructions

Heat a heavy-bottomed iron skillet over medium heat. When hot, add the hazelnuts and toast, shaking the pan often, until they become warm and fragrant, about four minutes. Set the hazelnuts aside to cool. Then remove their skins and coarsely chop.

Ingredients you will need

Hazelnuts

Toast

Equipment you will use

Frying Pan

Pour the oil into a small saucepan set over medium-high heat. When shimmering, add the onion and cook until softened, about four minutes.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Sauce Pan

Add the quinoa and toast for a minute, stirring often.

Ingredients you will need

Quinoa

Toast

Pour in half of the broth, and bring to a boil over high heat. Reduce heat to a simmer, and add the bay leaf, cinnamon, dried currants, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper. Cook until the quinoa has absorbed the liquid, about eight minutes.

Ingredients you will need

Ground Black Pepper

Dried Currants

Bay Leaves

Cinnamon

Quinoa

Broth

Salt

Pour in remaining stock, bring to a boil again over high heat, and then reduce heat to a simmer and cook for another eight minutes.

Ingredients you will need

Stock

Turn off the heat, and stir in the chopped hazelnuts and the butter. Cover the saucepan, and let sit for five minutes.

Ingredients you will need

Hazelnuts

Butter

Equipment you will use

Sauce Pan

Add more salt and pepper, if needed, and serve immediately.

Ingredients you will need

Salt And Pepper

Equipment

Frying Pan

Sauce Pan

Ingredients

Servings:

bay leaf 473milliliters

chicken stock, divided 118milliliters

dried currants (dried cranberries or raisins also work)1Tbsp

ground cinnamon 118milliliters

hazelnuts 1Tbsp

olive oil 1small

onion, diced 237milliliters

quinoa, washed in cold water and drained 2servings

salt and black pepper 2Tbsps

unsalted butter

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Spalletti Chianti D.O.C.G. (). Reviewers quite like it with a 5 out of 5 star rating and a price of about 12 dollars per bottle.