Quinoa Risotto

60 4 servings, 1/4 recipe (375 g) each
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4 servings, 1/4 recipe (375 g) each

This delicious twist on the classic risotto recipe is made with quinoa.

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Make It

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  • Pour 3 Tbsp. dressing over chicken in shallow dish; stir to evenly coat chicken. Refrigerate 15 min. to marinate.
  • Drain chicken; discard marinade. Heat large nonstick skillet on medium-high heat. Add chicken; cook 8 to 10 min. or until evenly browned, stirring frequently. Spoon into bowl; cover to keep warm. Carefully wipe skillet clean with paper towels.
  • Heat remaining dressing in skillet on medium heat. Add mushrooms and onions; cook 5 min., stirring occasionally. Stir in garlic; cook and stir 2 min. Add quinoa and 1 cup chicken broth; cook 3 min. or until broth is absorbed, stirring constantly. Stir in remaining broth; bring to boil. Cover; simmer on medium-low heat 15 min. or until quinoa is tender.
  • Add chicken, peas and parsley; cook and stir 2 to 3 min. or until mixture is heated through and peas are crisp-tender. Sprinkle with cheese.

Special Extra

When serving adults, substitute 1 cup dry white wine for 1 cup of the chicken broth, if desired.

Food Facts

This recipe is an excellent source of protein with 38 g per serving thanks to the combination of chicken, quinoa and cheese.


  • 4 servings, 1/4 recipe (375 g) each

Healthy Living

  • Healthy Living

Nutritional Information

Serving Size 4 servings, 1/4 recipe (375 g) each
Calories 450
% Daily Value
Total fat 15g
Saturated fat 5g
Cholesterol 95mg
Sodium 950mg
Carbohydrate 39g
Dietary fibre 6g
Sugars 6g
Protein 38g
Vitamin A 25 %DV
Vitamin C 130 %DV
Calcium 20 %DV
Iron 40 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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