Quinoa - Risotto Style 1

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 good branch celery
• 1 medium sized carrot
• half of an onion
• 1 medium yukon gold potato, per person and
• 1 -2 poblano chile
• then of course, the quinoa and the american grana cheese or real parmesan cheese
• salt
• bell pepper
• sazon goya with coriander and annatto (use sparingly)
• cilantro
• parsley, could be (optional)

Recipe

• 1 make a rù : dice the carrot, celery stalk and half-onion and, in a medium sauce pan, sweat them in a slightly generous amount of quality butter (unsalted). after about 5 minutes, add the poblano, which you have already seeded and rinsed and coursely chopped. next, add as much quinoa as you think two people are going to eat -- stir fry the mixture for at least five minutes over low heat, add salt and pepper and chopped up potatoes. easy on the salt, though.
• 2 add nearly two times as much water as quinoa and bring up the heat, when everything starts to boil, add the goya sazon, cover with a lid or plate and put the fire on low. let the mix cook, uncovering and stirring every 5 or 6 mintues or so. add more water, if you need -- then, when all the water has absorbed and the potatoes and quinoa are cooked, grate a generous amount of the grana into the quinoa and sitr so as not to let the cheese clump or string -- it should integrate into the dish. adjust seasoning and heat hot.