Hi there. Your outfit looks cute today. Oh, you like my necklace? Why, thank you. That scarf is so hot right now, and the color really brings out your eyes.
If you have been one of my regular two readers, you already know how my discovery of quinoa enlightened my life. It’s nutty. It’s crunchy. It’s healthy. Best of all, it pairs well with prosciutto. If prepared correctly, your beef and potatoes husband will jump on the quinoa wagon, too. In fact, the ‘puter Hub is so into the grain that he parades around the neighborhood wearing a sandwich sign, “Vote for Quinoa.” He’s all about some quinoa.
The trick to this dish was cooking the quinoa like risotto so it’s nice and creamy. Plus, the addition of light alfredo sauce really added some “umph!”
Oh, by the way, I’m helping the Haiti relief efforts tonight. You can help, too.
Prosciutto and Broccoli Quinoa
- 1 tablespoon of olive oil
- 1 tablespoon of butter
- ½ chopped onion
- 2 teaspoons of garlic
- 1 cup of quinoa
- 2 cups of chicken broth
- 1 ½ cups of broccoli florets
- 4-5 strips of prosciutto sliced
- 3 tablespoons of light alfredo sauce
In a Dutch oven, melt the olive oil and butter. Add the onions and garlic and sauté for about three minutes. Add the quinoa and stir until it’s absorbed the moisture for about one minute. Add the chicken broth about a half of a cup at time and stir until the liquid is fully absorbed.
In a separate sauce pan, boil water. Add the broccoli florets and cook for about 7-9 minutes. When the broccoli finished, strain the water out.
Add the broccoli and prosciutto to the quinoa. Stir until the liquid is absorbed. Add 3 tablespoons of alfredo sauce. Stir. Serve with a healthy fish entrée.