I love risotto, but always find it stodgy and too creamy.  I’ve adapted a risotto that is quick and easy inspired by Laura at Keeping Slim and Getting Stylish!

Quinoa and Lentil Vegetable Risotto

Ingredients

• 2 cups of quinoa
• 1 cup of red lentils
• vegetable stock
• chestnut mushrooms
• half a white onion
• 2 cloves of garlic
• 2 tbsp of 2% TOTAL Greek Yoghurt
• brussel sprouts
• cherry tomatoes
• lemon juice
• olives
• ham or turkey bacon

Sautee chopped onion, garlic, mushrooms and brussel sprouts in a tablespoon of canola oil

...onion, garlic, mushrooms, brussel sprouts...

Once the vegetables are tender add the tomatoes and ham.  Allow to cook through for a few minutes and then add the pre-cooked quinoa and red lentils that have been boiled in the vegetable stock.

Stir in the 2% TOTAL Greek Yoghurt, lemon juice and olives…

the finished product!

Healthy, light and most importantly delicious!