Quin-sotto Base

A gluten-free risotto dish with a quinoa base.

This is a staple creamy quinoa base recipe that can be doctored a number of ways.

Ingredients:

• 1 1/2 cup (or 1 can) full fat coconut milk

• 1/2 cup veggie broth

• 1 cup dried quinoa

Directions:

1. Boil coconut milk and veggie broth in a medium pot.

2. Add quinoa once boiling, stir.

3. Reduce heat to low and cover. Let sit for 15 minutes stirring occasionally.

4. After 15 minutes remove from heat with the lid still on. Let sit for 5 minutes before fluffing with a fork.

Ways to go from here…

Add to your favorite soup,

Add garlic and baby bella mushrooms and a touch of truffle oil for your basic truffle mushroom ‘sotto.

Load with broccoli, edamame, bell pepper and baby corn with a splash of coco aminos for a stiry fry feel.