Quinoa And Onion Risotto With Crème Fraîche And Hazelnuts

• 1 1/2 cups uncooked quinoa
• 6 cups water
• 1 teaspoon salt
• 2 thyme sprigs
• 1 bay leaf
• 1 teaspoon butter
• 1 1/2 cups finely chopped Oso Sweet or other sweet onion
• 2 tablespoons white wine vinegar
• 3 tablespoons creme fraiche
• 3 tablespoons chopped hazelnuts, toasted

1. Place quinoa in a fine sieve; place sieve in a large bowl. Cover quinoa with water. Using your hands, rub grains together for 30 seconds; rinse and drain. Repeat procedure twice. Drain well.
2. Combine 6 cups water, salt, thyme, and bay leaf in a large saucepan; bring to a simmer over medium heat. Cover and cook 5 minutes; discard thyme and bay leaf. Keep warm over low heat.
3. Melt butter in a medium saute pan over medium heat. Add onion, and cook for 10 minutes, stirring frequently. Add quinoa; cook 2 minutes, stirring constantly. Add warm seasoned water, 1/2 cup at a time, stirring frequently until each portion of warm seasoned water is absorbed before adding the next (about 30 minutes total). Stir in vinegar. Spoon 2/3 cup risotto into each of 6 small bowls or plates; top each serving with 1 1/2 teaspoons creme fraiche. Sprinkle each serving with 1 1/2 teaspoons hazelnuts.

quinoa, water, salt, thyme, bay leaf, butter, oso sweet, white wine vinegar, creme fraiche, hazelnuts

Taken from www.myrecipes.com/recipe/quinoa-onion-risotto-with-crme-frache-hazelnuts (may not work)