Quinoa Risotto

My WIAW isn’t very green, but it was really good!
Breakfast this morning, was a ham, cheese, and green bell pepper omelet.

You can find my Swiss Chard and Turkey Bacon omelet recipe here.

Lunch was provided by another Drug Rep. We ordered from The Cheesecake Factory. I originally ordered the Herb Crusted Salmon off the Skinnylicious menu, but they sent me the Lunch Herb Crusted Salmon. It came with smashed potatoes, asparagus, and a lemon sauce. Not very skinny.

I tried to be good by ordering something healthy for my meal because I ordered the Reese’s Cheese Cake for my “small” dessert! Really, who can eat a whole slice of this?? Four bites later I was done.
Some of the ladies ordered Strawberries and Whip Cream as a lighter dessert. Real whip cream really is the best! I would have been happier with that.

After going to the gym and a quick run, I started dinner.

I roasted chicken legs with salt, pepper, and ground red pepper. The chicken was served with Quinoa Risotto and Roasted Veggies.
Quinoa “Risotto”

1/2 Tbsp Extra Virgin Olive Oil
2 Garlic Cloves- Minced
1/4 Cup Onion- Minced
1 Cup Uncooked Quinoa
2 Cups Chicken Stock
1/2 Cup White Wine
2 Tbsp Parmesan Cheese- Grated
2 Tbsp Parsley- Chopped
Salt and Pepper to Taste

Heat chicken stock in a pot on low heat.
Heat oil over medium to medium low heat.
Add garlic and onions to pan. Cook for 3-4 minutes.
Stir in quinoa and coat with oil. Add wine and one ladle of stock to pan.
Stir and add more warm stock as needed.
Continue adding stock a few ladles at a time.
Cook for 15-20 minutes.
Add Parmesan and Parsley and serve.

This isn’t a traditional Risotto. It did not have the creaminess like a rice risotto does, but it had all the flavor. Plus lots of additional nutritional value.

Roasted Veggies