Have you ever had one of those meals where you thought this can’t possibly be good for me, but it was?

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Well, this is that meal!

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I once had risotto at Steamer’s, this fabulous seafood restaurant in Northern California. The risotto there was so creamy and flavorful I thought I had died and gone to heaven. It was one of those meals you wished would never end.

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Usually when I leave a restaurant after having an incredible meal the wheels in my head start turning. I not only wanted to go home and make their risotto, but I wanted to make it healthy so I wouldn’t have to feel guilty about it like I did that night.

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Well, I have done it! I give you the best risotto you will ever have. When you first bite into this risotto you are presented with a silky creamy texture, but then your tastebuds cling onto flavors of garlic, cheese, basil and a hint of saltiness. I am just saying, this is pretty incredible if you ask me.

This risotto is a complete meal all in one! The quinoa offers your grain and protein, you get your good fats from the coconut milk and of course there is spinach for your veggie!

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You could also serve this as a side dish if you wanted to as well. If it were up to me though, I would just take a huge, I mean huge, bowl of this and call it a day!

Enjoy and have a great weekend!

Creamy Quinoa and Spinach Risotto

Ingredients

  • 2 cups quinoa, cooked
  • 1 1/2 cups yellow onion, finely chopped
  • 2 tablespoons of coconut oil
  • 5 cloves garlic, minced
  • 1 cup coconut milk (full fat)
  • 1 teaspoon arrowroot powder
  • 1 cup spinach, chopped
  • 3/4 tablespoons fresh basil, finely chopped
  • 1/2 cup grated Parmigiano Reggiano
  • 1/2 teaspoon fresh ground pepper
  • 1/2 teaspoon Himalayan salt

Directions

  • In a large skillet heat 2 tablespoons of coconut oil on medium heat
  • Add the onions and garlic to the skillet and cook them for about 2 minutes until translucent
  • Stir the arrowroot powder in and cook until it dissolves into the onions and garlic
  • Pour the coconut milk into the skillet
  • Continually whisk the coconut milk for about 2 minutes until it thickens
  • Add the spinach and basil and cook for about 1 minute
  • Add the Parmigiano Reggiano and cook it for 1-2 minutes
  • Stir in your salt and pepper
  • Serve immediately

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