Creamy White Bean and Quinoa Risotto is a quick and healthy alternative to the traditional risotto. As you start incorporating more recipes into your diet continue to focus on moist and soft foods.
- 5-6 cups small florets of cauliflower
- 2 tablespoons + 2 teaspoons virgin olive oil divided
- 2 cups canned white beans (i.e. navy or cannellini)
- cheese or nutritional yeast for garnish
- 2 1/3 cups beef or vegetable stock divided
- 2 teaspoons minced fresh thyme leaves (or1 teaspoon dried)
- 1 cup quinoa, rinsed
- 1/2 cup chopped fresh flat leaf parsley
- drizzle of olive oil (or oil of choice) for serving
- 4 eggs
- 4-5 shallots, finely diced (optional)
- salt to taste
1. In a pot with boiling water, steam cauliflower until tender.
2. Meanwhile, in a blender, puree the white beans, cheese (or nutritional yeast), 2 teaspoons of oil, and 1/3 cup of the stock. Once the mixture is smooth, set to the side.
3. In a medium stockpot over medium heat, add 1 teaspoon of olive oil. Add the shallots and sauté about 4 minutes or until translucent. Add fresh thyme and stir until fragrant, about 1 minute. Add the rinsed quinoa to the pot and stir to combine with the oil, herbs and shallots. Add the remaining 2 cups of stock to the pot and stir. Bring the stock to a boil and reduce the heat, simmer until the quinoa has absorbed almost all of the liquid, about 13-15 minutes.
4. While the quinoa is cooking, poach 4 eggs.
5. Add the white bean puree to the pot and stir to combine. The quinoa should have a creamy consistency without seeming dry. To add moisture, slowly add more stock to the pot, starting with a splash.
6. Add half of the parsley to the pot and stir until combined. Season the quinoa with salt and pepper to taste.
7. Serve the quinoa in a bowl and top with cauliflower, an egg and parsley. Drizzle with a dash of olive oil. (Serves 4)
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Published August 2018
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