Beefcake Lunch from Men's Health: Quinao Risotto

                Virgin Olive Oil, one teaspoon
Yellow Onion, one, medium, diced
Garlic, two cloves, minced
Quinoa, one cup, uncooked
Chicken or Vegetable stock, three cups
Peas. one quarter cup
Prosciutto, two ounces, cut into thin strips
Kosher Salt and Ground Black Pepper
Pecorino, Asiago, Reggianito or Parmigiano for grating

1.Heat the olive oil in a medium saucepan over medium heat. Sautê  the onion and garlic until the onion is translucent, about three minutes.
2.Add the quinoa and cook for another three minutes. Add one cup of the stock, using a wooden spoon to occasionally stir the grains.
3. When the liquid has mostly evaporated (about ten minutes), add the remaining stock. Continue cooking and stirring until the quinoa is tender (but not mushy) and most of the liquid has evaporated; the risotto should be moist, but not soupy.
3. At the last minute, add the peas and prosciutto and stir to warm through.
4. Remove from heat. Salt. Pepper. Before serving, grate a bit of cheese over each portion.

Alternate:

Peas and prosciutto are optional. Replace the peas and prosciutto with 1 cup shredded rotisserie chicken (or leftover grilled chicken), 1 cup halved or quartered grape tomatoes, and a handful of chopped fresh basil. Add 1/2 pound sliced mushrooms to the pan with the onion and garlic. Before adding the stock, add 1/2 cup red wine.

Or replace the peas and prosciutto with 1/2 cup canned pumpkin puree. Stir in a handful of chopped fresh sage a few seconds before you remove from the heat.