Quinoa & Couscous Risotto – Pretty Darn Good

Quinoa & Couscous Risotto – Pretty Darn Good

This recipe comes to you from my kitchen cupboard. Using up staples that have been sitting for months makes me smile.


2 tablespoons olive oil
1 1/2 yellow onion, chopped
2 cloves garlic, minced
½ cup quinoa
1 1/2 cup Israeli couscous (whole grain, small)
32 oz chicken or vegetable stock
Broccoli, steamed and chopped (kind of – make sure pieces are somewhat big)
2 small carrots, peeled and finely shredded (Came from our garden – yum)
1/2 cup grated Parmesan cheese
1 teaspoon salt

Saute the onions in oil until soft (translucent), about 5 minutes. Add couscous, quinoa, carrots, and garlic and cool for a couple minutes, trying not to brown the garlic. Add the stock, bring to a boil, and turn down the heat to simmer for about 15-20 minutes, until quinoa is soft and ready to eat. Stir in broccoli, Parmesan, salt to taste, and viola!

Serve pretty, or not. It tastes the same either way 🙂