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Low-carb quinoa risotto with chicken
In a partnership with
@delirecđ§đ·Brazil
âąView in original language
(PortuguĂȘs)
20 min(s)
4 servings
Chef Camila
@chefcamilacassilha- Ingredients
- Recipe
- White Quinoa Grains150 g
- Cooked and shredded chicken breast350 g
- Chopped leek1/2 cup
- Chopped Onion1/2 cup
- Minced garlic1 dessert spoon
- Chopped red pepper1/4 cup
- grated carrot1/4 cup
- Chicken cooking water to taste
- Cashew nut milk1/2 cup
- Sea salt to taste
- Chopped green seasoning1 tablespoon
- Ground black pepper to taste
- In a pan, heat the oil and sauté the garlic, onion, bell pepper and leek.
- Add the quinoa, salt, pepper, the shredded chicken, the carrots and a little of the water and cooking the chicken.
- Stir and add the chicken water until the quinoa is al dente.
- Add the cashew nut milk, adjust the salt and cook for another 3 minutes.
- Finish with the green seasoning and serve immediately.
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