Spinach and Quinoa Risotto

Prep Time 20 Minutes

Cook Time 35 Minutes

Calories per seving 340

Fat 14g

Cholesterol 25mg

Sodium 1090mg

Carbohydrates 43g

Fiber 6g

Sugar 8g

Protein 11g

1 1/2 cups quinoa
3 1/2 cups vegetable stock, divided
2 Tbsp butter, divided
1 large onion, chopped
2 cloves garlic, minced
3/4 cup Sunsweet^® Amaz!n Prunes, thinly sliced
5 oz baby spinach
3 oz Gorgonzola cheese, crumbled
1/2 tsp salt
1/2 tsp freshly ground pepper
1/2 tsp finely grated lemon zest (optional)
1/4 cup finely chopped toasted walnuts (optional)

Rinse quinoa with hot water; drain well. Set aside.

In saucepan set over medium heat, heat stock until simmering; keep hot.

Melt half of the butter in large skillet set over medium heat; cook onion and garlic for 3 to 5 minutes or until softened. Add quinoa; cook, stirring, for about 1 minute or until well coated. Stir in 2 cups of hot stock. Reduce heat to low; cover and simmer for 15 minutes.

Add half of the remaining broth and prunes to skillet; simmer, uncovered, for 10 minutes. Stir in remaining broth and spinach, in two batches; cook for about 1 minute or until spinach wilts and quinoa is tender and creamy.

Stir in remaining butter and cheese. Season with salt and pepper. Stir in lemon zest and garnish with walnuts (if using).