Quinotto (quinoa risotto) is an increasingly popular dish in the international -and especially in the vegetarian/vegan- food scene. This new take on the Italian risotto replaces the delicious yet heavier Arborio rice, with the gluten-free, protein-rich seed that is rocking the health foods world: quinoa.
The recipe I’m sharing today is not only gluten-free, but also vegan, as I used summer squash and leeks to replace the cream some like adding to this dish. I also sprinkled it with pine nuts instead of using parmesan cheese. The result is delicious and appealing to everyone; not the typical granola experience you would expect. I encourage you to try it, and see for yourselves.