Herbed Quinoa Risotto with Butternut Squash & Sweet Peas
- 2 T olive oil
- 1 large clove of garlic, minced
- 1/2 c diced yellow onion
- 1 c uncooked quinoa
- 1/2 c white wine
- 4 c vegetable broth
- 1/4 c parmesan cheese (optional)
- 1 T herbes de provence
- 1/4 t dried sage
- 1 c roasted or sauteed butternut squash cubes
- 1 c frozen green peas, thawed
- Salt & pepper to taste
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Butternut squash cubes, roasted or sauteed (1 c)
- Garlic (1 large clove)
- Green peas, frozen (1 c)
- Herbes de provence (1 T)
- Sage, dried (1/4 t)
- Yellow onion (1/2 c)
- Canned Goods
Vegetable broth (4 c)
- Cooking & Baking
- Olive oil (2 T)
- Salt & pepper (1)
- Pasta & Grains
- Quinoa (1 c)
- Dairy
- Parmesan cheese (1/4 c)
- Beer, Wine & Liquor
- White wine (1/2 c)
Preparation
Read recipe preparation on poorgirleatswell.com
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Published January 2, 2012 (1 year ago).
211 people saved this recipe.
