Clean Out the Fridge Quinoa Risotto

When was Thanksgiving?

I had an overnight guest this week and for breakfast she asked for toast. As her toast toasted, I reached into the fridge to pull out some of the apple butter I made recently. I put it on table along with butter and we sat down. I popped the lid off the “apple butter” and noticed it looked a bit odd, and as if there was some fat separating in the bowl. Since there isn’t any fat in apple butter, I – bravely – stuck my finger in to ascertain what was up. Gravy!  Time to do a thorough fridge clean-out it would seem.

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Your crisper drawer may resemble mine at this point, a few weeks after Thanksgiving, and is full of odds and ends a bit past their prime. I usually make soup with such nubbins, but I had a dinner guest coming last minute and wanted something a wee bit fancier. She recently went vegan and is also carb conscious. This sort of challenge actually makes a true feeder happy!

I decided on a risotto made with quinoa, a perfect protein, and rummaged around for vegetables. Success! A delightful weeknight dinner for the busy holiday season, and a great way to use up veggie nubbins. I was feeling a little bit lazy though, and turned it into it a one-bowl meal. I served the risotto heavily “garnished” with cooked spinach, but you could just add a leafy green to your risotto.

Clean Out the Fridge Quinoa Risotto

Total Time: 30 minutes

Yield: About 2 servings

Clean Out the Fridge Quinoa Risotto

Ingredients

  • 1 cup tri-color quinoa, rinsed
  • 1-2 shallots, chopped
  • 2-3 cloves garlic, chopped
  • 2 stalks celery, chopped
  • 1 carrot, chopped
  • About 3 cups broth
  • 4 sprigs fresh thyme
  • 1 small zucchini, chopped
  • Butter or olive oil, as needed
  • Nutritional yeast or vegan Parmesan

Instructions

  1. Heat a soup pot over medium-high heat. Add just enough oil to coat the pan, then add the shallots. Let cook until golden, then add garlic and cook another 30 seconds.
  2. Add the celery and carrot and let cook about 2 minutes.
  3. Add broth, thyme, and some salt, then bring to a boil.
  4. Add the quinoa and let return to a boil, then reduce heat and cover. Let simmer until quinoa is cooked, about 12 minutes, then taste and adjust seasoning, adding butter or olive oil if desired.
  5. When yummy and of a good consistency, add nutritional yeast or parmesan and serve.
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