Recipe: Creamy quinoa and squash risotto

Quinoa is one of my favourite food finds. Quicker, and packed with more protein and fewer carbs than rice (because it's not actually a grain), quinoa is usually a good substitute for the fluffy stuff in any dish. Here, it gets a rich and creamy treatment to make a faster and healthier version of risotto. The dish is also vegetarian, and easy to turn vegan (sans milk and cheese). 
This dish is a simple, hearty and healthy weeknight meal that's great comfort food. It's adapted from Lucy Waverman's version.

Make sure to rinse quinoa well to wash the bitter shell off. Wine is optional, but makes the dish a lot more flavourful; if you skip it though, use another 1/2 cup of stock. I also eliminated one tbsp of olive oil and subbed skim milk for thicker whipping cream to reduce the calorie load.

You will need:
1 tbsp olive oil
1 tbsp butter
2 cups butternut (or acorn) squash, peeled and diced
1 cup onion, chopped

2 cloves garlic, chopped 

1 cup quinoa ,washed 

½ cup white wine

3 cups hot vegetable stock

1/4 cup skim milk (if not worried about fat, use whipping cream)

1/4 cup grated Parmesan cheese

Salt and freshly ground pepper

8 leaves basil ( optional)

Directions:

Heat oil and butter in a deep frying pan over medium heat. Add squash and saute until brown and beginning to soften, about five minutes. Add onions and garlic and saute another two minutes or until everything is softened. Add quinoa and continue to cook for about three minutes, or as it turns toasty.

Add wine and cook until it has absorbed. Add stock one cup at a time, waiting until liquid has evaporated until adding next. This should take about 15 minutes.

Stir in milk and Parm.

Put in bowls and season with salt and pepper. To finish top with whole or shredded basil leaves.

Serves 4.