Low-carb quinoa risotto with chicken

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In a partnership with

@delirec

By

@chefcamilacassilha

View in original language

(Português)

20 min(s)

4 servings

Ingredients

• White Quinoa Grains | 150 g
• Cooked and shredded chicken breast | 350 g
• Chopped leek | 1/2 cup
• Chopped Onion | 1/2 cup
• Minced garlic | 1 dessert spoon
• Chopped red pepper | 1/4 cup
• grated carrot | 1/4 cup
• Chicken cooking water |  to taste
• Cashew nut milk | 1/2 cup
• Sea salt |  to taste
• Chopped green seasoning | 1 tablespoon
• Ground black pepper |  to taste

Recipe

1. In a pan, heat the oil and sauté the garlic, onion, bell pepper and leek.
2. Add the quinoa, salt, pepper, the shredded chicken, the carrots and a little of the water and cooking the chicken.
3. Stir and add the chicken water until the quinoa is al dente.
4. Add the cashew nut milk, adjust the salt and cook for another 3 minutes.
5. Finish with the green seasoning and serve immediately.

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