1. Rinse quinoa twice and drain well.

2. Pour chicken broth into a saucepan; bring to a boil.

3. Melt butter in a separate saucepan over medium-high heat; saute onion and garlic until onion is soft, about 5 minutes. Stir quinoa into onion mixture; cook, stirring frequently, until quinoa is toasted and coated in oil, about 3 minutes.

4. Slowly pour wine over quinoa mixture; cook and stir until wine is absorbed, about 5 minutes. Ladle 1/2 cup chicken broth over quinoa mixture; cook, stirring frequently, until absorbed, 3 to 5 minutes. 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. You may not use all the chicken broth.

5. Mix Parmesan cheese and cream into quinoa mixture; season with marjoram, thyme, salt, and pepper. Add a splash of chicken broth to make quinoa more creamy, if desired.

Cook's Note:

This needs to be stirred frequently like traditional risotto, but quinoa risotto has a much lower risk of burning! I recommend using a non-stick saucepan in any case.

Lastly, this recipe makes delicious leftovers; just add a little chicken broth, stir, and microwave!

Editor's Note:

Nutrition data for this recipe includes the full amount of chicken broth. The actual amount consumed will vary.