Quinoa Chicken Risotto Recipes

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CREAMY QUINOA RISOTTO



Creamy Quinoa Risotto image

Just as creamy and delicious as traditional risotto...but it's actually healthy!

Provided by SugarJ85

Categories     100+ Everyday Cooking Recipes

Time 50m

Yield 4

Number Of Ingredients 11

1 cup quinoa
5 cups chicken broth, or as needed
3 tablespoons unsalted butter
1 small yellow onion, chopped
2 cloves garlic, minced
½ cup dry white wine
½ cup freshly grated Parmesan cheese
1 tablespoon heavy whipping cream
¼ teaspoon dried marjoram
¼ teaspoon dried thyme
salt and freshly cracked black pepper to taste

Steps:

  • Rinse quinoa twice and drain well.
  • Pour chicken broth into a saucepan; bring to a boil.
  • Melt butter in a separate saucepan over medium-high heat; saute onion and garlic until onion is soft, about 5 minutes. Stir quinoa into onion mixture; cook, stirring frequently, until quinoa is toasted and coated in oil, about 3 minutes.
  • Slowly pour wine over quinoa mixture; cook and stir until wine is absorbed, about 5 minutes. Ladle 1/2 cup chicken broth over quinoa mixture; cook, stirring frequently, until absorbed, 3 to 5 minutes. Continue ladling broth, 1/2 cup at a time, over quinoa mixture; cook, stirring frequently, until quinoa is tender and has burst, about 20 minutes. You may not use all the chicken broth.
  • Mix Parmesan cheese and cream into quinoa mixture; season with marjoram, thyme, salt, and pepper. Add a splash of chicken broth to make quinoa more creamy, if desired.

Nutrition Facts : Calories 323.9 calories, Carbohydrate 30.8 g, Cholesterol 36.8 mg, Fat 15.5 g, Fiber 3.4 g, Protein 10.3 g, SaturatedFat 8.4 g, Sodium 199 mg, Sugar 1.2 g

QUINOA MUSHROOM 'RISOTTO'



Quinoa Mushroom 'Risotto' image

Delicious way to enjoy healthy, protein-packed quinoa!

Provided by Claudia

Categories     Side Dish     Grain Side Dish Recipes

Time 50m

Yield 4

Number Of Ingredients 12

2 cups water
1 cup quinoa
1 tablespoon coconut oil
1 teaspoon chicken bouillon granules
2 tablespoons coconut oil
4 cups sliced crimini ('baby bella') mushrooms
½ large yellow onion, thinly sliced
1 large red bell pepper, seeded and thinly sliced
salt to taste
¼ cup red wine
2 tablespoons soy sauce
¼ cup grated Parmesan cheese, or to taste

Steps:

  • Mix water, quinoa, 1 tablespoon coconut oil, and chicken bouillon granules in a saucepan; bring to a boil, reduce heat to medium-low, and simmer until white threads appear on the quinoa grains, about 15 minutes.
  • Melt 2 tablespoons coconut oil in a skillet over medium-high heat. Saute mushrooms, onion, and red bell pepper in hot oil until softened, 5 to 7 minutes; season with salt.
  • Stir red wine and soy sauce into the vegetable mixture; bring to a simmer, reduce heat to medium-low, and cook until the liquid is reduced, about 10 minutes.
  • Mix quinoa and vegetables in a large serving bowl; top with Parmesan cheese.

Nutrition Facts : Calories 337.9 calories, Carbohydrate 35.9 g, Cholesterol 4.5 mg, Fat 14.7 g, Fiber 6.3 g, Protein 13.4 g, SaturatedFat 10.6 g, Sodium 704.8 mg, Sugar 2.8 g

CREAMY CHICKEN QUINOA RISOTTO WITH SWEET PEPPERS & MUSHROOMS



Creamy Chicken Quinoa Risotto with Sweet Peppers & Mushrooms image

Creamy Chicken Quinoa "Risotto" with Sweet Peppers and Mushrooms is gluten-free (if msg-free stock is used).

Provided by Robin Gagnon

Categories     Entree

Number Of Ingredients 15

1 tbs oil
1/2 sweet onion (sliced)
1 sweet yellow pepper (cored, sliced)
2 large cloves of garlic (minced)
1 cup dry quinoa
1/2 pound chicken breast (cut into bite-size pieces)
4-5 sprigs fresh thyme
2 bay leaves
4-6 oz. Portabella mushroom ( (sliced))
2 cups low sodium chicken or vegetable stock (preferably MSG free)
1/3 cup white wine
1/4 cup heavy cream
1/4 cup grated Parmesan
1/4 cup crumbled goat cheese
Kosher or Sea Salt and fresh ground pepper to taste

Steps:

  • Put oil in large non-stick skillet over medium-high heat.
  • Once oil is hot add the onion, pepper, garlic, and quinoa. Stir fry until the vegetables are cooked and quinoa is lightly toasted.
  • Reduce heat to medium, add chicken and herbs, Saute 1 minute, then add mushrooms.
  • Saute with mushrooms for a minute, then add stock, wine and cream. Stir then cover to cook for 15 minutes.
  • After the 15 minutes, remove cover, reduce heat to low-med. and simmer for 12-15 minutes, until most, but not all the sauce it absorbed or evaporated.
  • Turn off heat and stir in the Parmesan and goat cheese.
  • Add salt and fresh ground pepper to taste.
  • Serve with sprinkle of cheese or fresh chopped chives.

Nutrition Facts : Calories 432 kcal, Carbohydrate 36 g, Protein 27 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 68 mg, Sodium 270 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

CHICKEN AND MUSHROOM QUINOA RISOTTO



Chicken and Mushroom Quinoa Risotto image

Are you a fan of risotto, but you're also afraid of those pesky little carbs? You can replace rice with something healthier, like quinoa, and still obtain a delicious flavor and texture. Add some chicken breast, mushrooms (the more exotic, the better), a bit of spinach, and a touch of parmesan.

Provided by Vlad Popa

Categories     Chicken & turkey, gluten-free, Main course, nut-free, salty

Time 45m

Yield 2

Number Of Ingredients 14

1 tablespoon vegetable oil
7 ounces of chicken breast, cubed
2 ounces of brown mushrooms, sliced
2 ounces of shimeji mushroom
2 ounces of enoki mushroom
1 spring onion, chopped
2 garlic cloves, crushed
½ cup quinoa
½ cup white wine
½ cup chicken stock
salt
pepper
½ cup parmesan, shredded
2 ounces of baby spinach

Steps:

  • Heat the vegetable oil in a skillet over medium heat.
  • Add the chicken cubes and cook them for 15 minutes, or until golden, on all sides.
  • Remove the chicken from the skillet and add the mushrooms to the remaining fat. Cook them for 2-3 minutes, stirring.
  • Next, take them out and add the spring onion and garlic. Cook a few seconds, until they soften, then add the quinoa. Pour the white wine and chicken stock. Stir.
  • Bring to a boil and then reduce the heat. Simmer everything for 15 minutes.
  • Add the mushrooms and chicken to the cooked quinoa. Season with salt, pepper, and give it a good stir.
  • Stir in the parmesan and fresh baby spinach, and cook for 1-2 more minutes!

Nutrition Facts : Calories 656 calories, Protein 44 grams, Fat 22 grams, Carbohydrate 75 grams

QUINOA CHICKEN RISOTTO



Quinoa Chicken Risotto image

Change up the menu with our Quinoa Chicken Risotto. The nutty flavor of quinoa perfectly complements the shredded Parmesan in our Quinoa Chicken Risotto.

Provided by My Food and Family

Categories     Special Diets

Time 45m

Yield 6 servings, 1 cup each

Number Of Ingredients 11

1 lb. boneless skinless chicken thighs, cut into bite-size pieces
1/4 cup KRAFT Tuscan House Italian Dressing, divided
1/2 lb. sliced fresh mushrooms
1 red pepper, chopped
3 cloves garlic, minced
1 cup quinoa, rinsed
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1/2 cup water
1/4 cup chopped fresh parsley
juice from 1 lemon
1/4 cup KRAFT Shredded Parmesan Cheese

Steps:

  • Cook chicken in 2 Tbsp. dressing in large nonstick skillet on medium-high heat 4 to 5 min. or until evenly browned, stirring frequently. Spoon into bowl; cover to keep warm.
  • Heat remaining dressing in same skillet on medium heat. Add mushrooms and peppers; cook 4 min., stirring occasionally and adding garlic for the last minute. Add quinoa, broth and water; stir. Bring to boil; cover. Simmer on medium-low heat 20 min. or until quinoa is tender.
  • Stir in chicken, parsley and lemon juice; cook and stir 2 min. or until mixture is heated through. Remove from heat; cover. Let stand 5 min.; top with cheese.

Nutrition Facts : Calories 210, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 30 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 14 g

QUINOA RISOTTO



Quinoa Risotto image

Time 30m

Yield 8 cups

Number Of Ingredients 12

1 10-ounce package pre-washed spinach
1 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon red chili flakes
1 cup quinoa, rinsed under cold water
1 cup dry white wine
4 cups low-sodium, fat free chicken broth or vegetable broth
1 4-ounce package fresh goat cheese, room temperature
4 tablespoons grated Romano or Parmesan cheese
1 lemon, zested and juiced
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt

Steps:

  • Heat a large skillet over high heat. Add the spinach to wilt 1 minutes, toss often. Turn the heat off and set aside. Warm the oil in another large skillet over medium high heat. Add the oil, garlic, and red chili flakes. Cook 2 to 3 minutes until the garlic becomes fragrant but does not brown. If the garlic begins to brown, reduce the heat to low. Add the quinoa and cook another minute, stirring once or twice until the garlic in mixed in. Add the wine and bring to a boil. Cook another minute until most of the liquid is evaporated. Add the broth, and bring to a slow simmer. Cook 10 to 12 minutes until more than half of the liquid is absorbed.
  • Roughly chop the spinach. Stir it in along with the goat cheese, lemon zest, lemon juice, the nutmeg, and salt. Sprinkle with grated cheese and serve immediately.

Nutrition Facts : Serving Size 2 cupsCalories per serving

MUSHROOM QUINOA RISOTTO (QUINOTTO)



Mushroom Quinoa Risotto (Quinotto) image

A twist on the classic risotto, this quinotto recipe aka quinoa risotto stars quinoa instead of rice to make a fabulous Italian-inspired dish. Between the light nutty taste of the quinoa, the earthy flavor of the mushrooms and the lemon zing, you will love this easy and healthy meatless meal for sure!

Provided by Marie

Categories     Main Course

Time 50m

Number Of Ingredients 14

3 cups mixed mushrooms (sliced (you can use a mix of Swiss brown, oyster, shiitake, and black funghi))
1 tbsp olive oil
2 cups quinoa (dry)
1 tablespoon butter (or refined coconut oil)
4 garlic cloves (minced)
1 brown onion (finely sliced)
4 1/2 cups chicken stock (vegetable stock for vegetarian)
1/2 bunch of chives (finely chopped (save a tablespoon or two for serving))
1 lemon (juice and zest)
2 teaspoons fresh thyme
1/3 cup white wine vinegar
1 tbsp soy sauce (or tamari to keep gluten free)
3/4 cup grated Parmesan (or nutritional yeast)
Salt and pepper to taste

Steps:

  • In a medium skillet, sauté the sliced mushrooms with a little bit of olive oil until they are cooked but still a bit firm. Remove from the heat and set aside.
  • In a large pot on medium-high heat, toast the quinoa in butter (or oil, if using), stirring regularly, until fragrant.
  • Add minced garlic and sliced onion and sauté until softened.
  • Turn down the heat and cup by cup, add stock, stirring regularly.
  • Once all the liquid has been reduced, add the rest of the ingredients: reserved mushrooms, chives, lemon juice and zest, thyme, vinegar, soy sauce (or tamari if using) and Parmesan cheese (or nutritional yeast if using). Stir well for a few minutes, and then remove from the heat.
  • Serve immediately with extra chives and parmesan.

Nutrition Facts : ServingSize 1.5 cup, Calories 607 kcal, Carbohydrate 83 g, Protein 31 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 32 mg, Sodium 972 mg, Fiber 11 g, Sugar 10 g

CHICKEN AND QUINOA RISOTTO



Chicken and Quinoa Risotto image

Make and share this Chicken and Quinoa Risotto recipe from Food.com.

Provided by tannermom

Categories     < 30 Mins

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 1/2 lbs of boneless chicken breast tenders
4 tablespoons olive oil
1 small onion, thinly sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
5 garlic cloves, thinly sliced
sea salt
fresh ground black pepper
4 tablespoons hummus
1 cup cooked quinoa
20 leaves fresh basil, cut in chiffonade

Steps:

  • Cut chicken into 1-inch pieces and set aside.
  • In a large non-stick skillet, heat olive oil. Add chicken and saute for 5 minutes, or until golden brown.
  • Add onion and bell peppers. Saute for 1-2 more minutes. Add garlic and saute until peppers begin to soften but are still brightly colored. Season to taste with salt and pepper. Remove from heat.
  • Stir in hummus quinoa and basil. Toss until basil is wilted. Serve hot.

Nutrition Facts : Calories 285.8, Fat 13.7, SaturatedFat 2, Cholesterol 72.6, Sodium 174.3, Carbohydrate 13.1, Fiber 2.4, Sugar 1.4, Protein 27.1

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