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Quinoa Risotto

Robin Gagnon
  • 20 minutes
  • Serves 4

INGREDIENTS

1/2 tbsp

olive oil

1 cup

eggplant (cut in bite size chunks)

1

sweet onion (chopped)

3

sprigs of fresh thyme (or 1/2 tsp dry)

1/2 clove

garlic (crushed/minced)

1/2 tsp

Kosher salt

1/2 cup

crimini mushrooms (sliced , baby portabella)

1 cup

precooked quinoa

2 tbsp

white wine

1/3 cup

roasted peppers (red and yellow , chopped)

5

fresh basil leaves (chopped)