It’s kind of like risotto but with quinoa. Well, it’s really not totally like a risotto either, perhaps more like a cheats risotto. I’m a slight puritan when it comes to a true risotto….it must be cooked slowly, stirred almost constantly (I call this loving the risotto) and has loads of dairy in it. Well, that’s not going to happen in this house….with 3 little boys demanding my attention and a house full of people with dairy intolerance, a true risotto is a thing of the past now so if I am going to make anything risottoesque, it must be a cheats version without dairy. So about the quinotto, chicken with quinoa sounds a little boring, if not unappetising, so after tasting this dish I decided it really did deserve its own special name.

This is now going to be yet another regular in this house and of course it will be altered many times depending on what ingredients I have in the house at the time. You could easily do the same, just add whatever vegies you like, cooking them accordingly.


1 kg of chicken mince (I always use a mix of half breast and half thigh so it’s not too fatty or dry)

1 large shallot roughly diced

1 leek sliced

3 medium carrots diced

2 buk choys roughly chopped

3 cloves of garlic, crushed

1 1/2 cups of quinoa

1 litre of chicken stock

1 1/2 tsps of salt

2 tbsp of water

1 tbsp of potato starch

oil for sauteeing

In a large saucepan, heat a little oil over high heat then add the shallot, leek, carrot and 2 cloves of garlic. Sautee for about 5 minutes then add the chicken and last clove of garlic (you could add all the garlic at the beginning but I like the extra flavour the chicken gets when I add some garlic with it). Cook until browned then add the quinoa, the stalks of the buk choy, stock and salt. Bring to the boil then reduce heat and simmer for about 20 minutes )or until the quinoa is tender), adding the buk choy leaves for about the last 5 minutes. Stir the potato starch into the water then add to the quinotto, stirring continuously to thicken (this gives it a little “creaminess”).




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