Quinoa as Risotto from Jocelyn:
1 tsp olive oil
1 medium yellow onion, diced
2 cloves of garlic, minced
1 cup uncooked quinoa
3 cups low sodium chicken stock
1/4 cup fresh or frozen peas
2 oz prosciutto cut in thin strips, (I use ham)
salt and pepper to taste
Parmesan cheese for grating
1. Heat the olive oil in a medium saute' pan or saucepan over medium heat, and add onion and garlic. Cook until onions are translucent and the garlic is lightly browned, about 3 minutes.
2. Add quinoa and cook for another 3 minutes. Add 1 cup of chicken stock, using wide wooden spoon to occasionally stir the grains. When the liquid is mostly absorbed (about 10 minutes), add the remaining chicken stock. Continue cooking and stirring until the quinoa is tender (but not mushy) and most of the liquid has evaporated. The risotto should be moist, not soupy. At the last minute add the peas and prosciutto. Stir until warmed.
3. Remove from heat, and season to taste with salt and pepper. Before serving, grate a bit of Parmesan over each portion.