Creamy Quinoa Risotto

Directions

1. 1
   Rinse quinoa twice and drain well.
2. 2
   Pour chicken broth into a saucepan; bring to a boil.
3. 3
   Melt butter in a separate saucepan over medium-high heat; saute onion and garlic until onion is soft, about 5 minutes.
4. 4
   Stir quinoa into onion mixture; cook, stirring frequently, until quinoa is toasted and coated in oil, about 3 minutes.
5. 5
   Slowly pour wine over quinoa mixture; cook and stir until wine is absorbed, about 5 minutes.
6. 6
   Ladle 1/2 cup chicken broth over quinoa mixture; cook, stirring frequently, until absorbed, 3 to 5 minutes.
7. 7
   Continue ladling broth, 1/2 cup at a time, over quinoa mixture; cook, stirring frequently, until quinoa is tender and has burst, about 20 minutes.
8. 8
   You may not use all the chicken broth.
9. 9
   Mix Parmesan cheese and cream into quinoa mixture; season with marjoram, thyme, salt, and pepper.
10. 10
    Add a splash of chicken broth to make quinoa more creamy, if desired.