7 February, 2017
Chicken & Mushroom Quinoa Risotto
Chicken & Mushroom Quinoa Risotto
Serves: 6-8 small portions
Ingredients:
- 1 teaspoon rice bran oil
- 250g chicken mince
- 70g cauliflower, grated
- 70g onion, finely diced
- 100g mushroom, roughly chopped
- 2 garlic cloves, finely diced
- 3 dried porcini mushroom pieces, finely chopped
- 3 chicken stock cubes
- 150g quinoa
- 2 1/4 cups water
Method:
- Place the oil, mince, cauliflower, onion, garlic and mushrooms in a saucepan and sauté for 5 minutes until the onions softens and the chicken is sealed
- Rinse the quinoa and then add to the saucepan with the stock cubes and the water
- Stir well then bring to the boil
- Give one more quick stir, place the lid on the saucepan and reduce the heat to a medium-low heat and simmer for 15 minutes
- Remove from the heat, do not remove the lid – allow to sit for another 10 minutes
- Remove the lid and stir well before serving
Nutritional Value per serve (6 portions)
- Calories: 144
- Total fat: 9.4g
- Total carbohydrates: 7g
- Protein: 9.3g
Recipe Notes:
- Store covered in the fridge for a maximum of 2 days
- When reheating add a dash of water or stock to rehydrate
- Also delicious served cold as a salad
- This recipe is freezer friendly to be consumed within 3 months.
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.