DIY Monday as in Didn't (do) It or anYthing

DIY Monday... I didn't really DIY this week, which could be attributed to my gallivanting off to Vegas and not being thrifty (I went against the one TWIMO axiom...). I haven't even gone shopping lately to leave you with the unemployed shopper update. My life is so lame. I did however make dinner last night, so I will share that recipe for you. I decided to try out quinoa, since the peeps at my WW meeting raved about it. Apparently it's like crack for your body, full of protein and fiber. WHOA, who doesn't like fiber! Now normally I'm not one to buy into this healthy food business. Just give me good food and I'll eat less of it (that's my dieting mantra), but alas I fell down the dark hole to quinoa. If you like couscous then you will like this grain. It's about that consistency and prepared in a similar manner. Note: Do not spill. It is a pain to clean up as I found out. Anyway here is the recipe I made. It was pretty good, although could have used a little more pizazz.

Quinoa Goat Cheese Risotto
1 ½ cup quinoa
1 T olive oil
1 T Butter
1 onion, finely chopped
4 cloves garlic
1/8 tsp cayenne pepper
3 cups broth (chicken or vegetable)
½ cup white wine
1 lb spinach
4 oz goat cheese
Parmesan, parsley and lemon zest for garnish
Directions
- Rinse quinoa in a fine metal sieve until your water turns clear.
- Spray a skillet with cooking spray. Sauté spinach until tender. Set aside.
- Heat butter and olive oil over medium heat. Add onion and sauté until tender. Add garlic and cook for one minute.
- Add quinoa, wine and cayenne pepper. Cook until the wine is almost evaporated, stirring frequently.
- Add enough broth to cover quinoa. Simmer uncovered over medium low heat. Add broth as the liquid absorbs and stir frequently. Cooking quinoa will take about 15 minutes
- Stir in spinach in last two minutes of cooking.
- Remove from heat and add salt, pepper and 3 ounces of the goat cheese. Stir.
- Crumble remaining goat cheese, parsley, lemon zest and parmesan over the quinoa.