Quinoa Goat Cheese Risotto Recipe

1)1 ½ cup quinoa
2)1 T olive oil
3)1 T Butter
4)1 onion, finely chopped
5)4 cloves garlic
6)1/8 tsp cayenne pepper
7)3 cups broth (chicken or vegetable)
8)½ cup white wine
9)1 lb spinach
10)4 oz goat cheese
11)Parmesan, parsley and lemon zest for garnish

DIRECTIONS:

1. Rinse quinoa in a fine metal sieve until your
   water turns clear.
2. Spray a skillet with cooking spray. Sauté
   spinach until tender. Set aside.
3. Heat butter and olive oil over medium heat.
   Add onion and sauté until tender. Add garlic and
   cook for one minute.
4. Add quinoa, wine and cayenne pepper. Cook
   until the wine is almost evaporated, stirring
   frequently.
5. Add enough broth to cover quinoa. Simmer
   uncovered over medium low heat. Add broth as
   the liquid absorbs and stir frequently. Cooking
   quinoa will take about 15 minutes
6. Stir in spinach in last two minutes of cooking.
7. Remove from heat and add salt, pepper and 3
   ounces of the goat cheese. Stir.
8. Crumble remaining goat cheese, parsley, lemon
   zest and parmesan over the quinoa.

Nutrition Facts:
Quinoa Goat Cheese Risotto, 8 servings
Calories: 249.5 kcal
Water 198.15 g
Carbohydrate* (46%) 28.44 g
Protein (16%) 11.14 g
Total Fat (35%) 9.99 g
Monounsaturated 3.31 g
Polyunsaturated 1.27 g
Saturated 4.43 g
Cholesterol 15.04 mg
Dietary Fibre 3.53 g
Alcohol (3%) 1.2 g

Vitamins: Vitamin A 5578.8 IU
Thiamin 0.14 mg
Riboflavin 0.38 mg
Niacin 2.81 mg
Pantothenic acid 0.47 mg
Vitamin B6 0.27 mg
Folate 137.51 mcg
Vitamin B12 0.12 mcg
Vitamin C 18.42 mg
Vitamin E 1.5 mg

ATE Minerals:
Calcium 133.89 mg
Iron 5.1 mg
Magnesium 122.26 mg
Phosphorus 254.47 mg
Potassium 718.67 mg
Sodium 425.37 mg
Zinc1.61 mg
Copper 0.48 mg

*Note: USDA factors are used in calculating certain foods and do not necessarily follow the “4-4-9”
method. Percentages may not always add up to 100. Data source: USDA Nutrient Database, R17