WW Quinoa and Vegetable Risotto - 5 Points Plus Value

By amaliana

WW Tastier Than Takeout

Ingredients

• 2 teaspoons olive oil
• 1 medium Vidalia onion, chopped
• 1 small eggplant( about 10 ounces), peeled and cut into 1/2-inch cubes
• 1 zucchini , diced
• 2 plum tomatoes, chopped
• 2 garlic cloves, minced
• Pinch salt
• 3/4 cup quinoa
• 1 3/4 cups vegetable broth
• 2 tablespoons chopped fresh basil
• 2 tablespoons grated fat-free Parmesan cheese

Preparation

Step 1

1. Heat oil in large saucepan over medium- high heat. Add onion, eggplant, zucchini, tomatoes, garlic, and salt. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
2. Meanwhile, place quinoa in a fine- mesh strainer and rinse under cold water, tossing occasionally , for 30 seconds.
3. Add broth and quinoa to saucepan; bring to boil. Reduce heat and simmer, covered, until quinoa is tender and most of the liquid has been absorbed, about 15 minutes. Remove from heat. Stir in basil and sprinkle with Parmesan.