Quinoa Goat Cheese Risotto

Quinoa Goat Cheese Risotto

Course: Mains


  • 1 1/2 cup cup quinoa
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 onion, finely chopped
  • 4 cloves garlic
  • 1/8 tsp cayenne pepper
  • 3 cups broth (chicken or vegetable)
  • 1/2 cup white wine
  • 1 lb spinach
  • 4 oz goat cheese
  • Parmesan, parsley and lemon zest for garnish (optional)


  • Rinse quinoa in a fine colander until your water turns clear.
  • Add a small splash of olive oil and water in a skillet. Sauté spinach until tender. Set aside.
  • Heat butter and olive oil over medium heat. Add onion and sauté until tender. Add garlic and cook for one minute. Add quinoa, wine and cayenne pepper. Cook until the wine is almost evaporated, stirring frequently. 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.
  • Stir in spinach in last two minutes of cooking. Remove from heat and add salt, pepper and 3 ounces of the goat cheese. Stir.
  • Crumble remaining goat cheese, parsley, lemon zest and parmesan over the quinoa.Serves 8 as side dishes.


Recipe by InspireHealth 
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